Pumpkin Cookies

• 1 c. margarine, softened
• 3/4 c. brown sugar, firmly packed
• 2 1/4 c. whole wheat pastry flour or unbleached flour
• 1/4 c. raw wheat germ
• 1 Tbsp. baking powder
• 1 1/2 tsp. salt (if pumpkin is salted, use less)
• 2 tsp. allspice
• 1 tsp. cinnamon
• 2 eggs
• 1 c. canned or cooked pumpkin
• 2 c. old-fashioned rolled oats
• 1 tsp. vanilla
• 1/2 c. or more raisins or currants
• 1/4 c. or more chopped nuts

1. Preheat oven to 350u0b0.
2. Cream together margarine and brown sugar.
3. Combine dry ingredients.
4. Add eggs to margarine mixture and beat until light.
5. Add pumpkin.
6. Stir in dry ingredients; add rolled oats and vanilla and stir thoroughly.
7. Finally, add fruit and nuts.
8. Drop by teaspoonfuls onto greased cookie sheets and bake 8 to 10 minutes or until lightly browned and top springs back when touched lightly.
9. Cool on wire racks.
10. Yield: approximately 6 dozen.

margarine, brown sugar, whole wheat pastry flour, raw wheat germ, baking powder, salt, allspice, cinnamon, eggs, pumpkin, oldfashioned, vanilla, raisins, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333096 (may not work)