Pumpkin Cookies

• 1 cup margarine or butter
• 2 1/2 cups brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups pumpkin puree (canned)
• 5 cups flour, all-purpose
• 8 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon ground
• 1 teaspoon nutmeg ground
• 2 cups raisins, seedless
• 1 cup pecans chopped

1. Cream the margarine and sugar together.
2. Add eggs and beat thoroughly.
3. Mix in vanilla and pumpkin.
4. Combine the dry ingredients and add to creamed mixture.
5. Stir in raisins or pecans if used.
6. Bake 2 inches apart on a paper lined (baking paper) sheet tray or lightly greased cookie sheet.
7. Use well rounded table spoon and then flatten each cookie a little with the bottom of a glass that was dipped in sugar to keep from sticking.
8. Conventional Oven: 350F (180C) until lightly browned.
9. Convection Oven: 325F (160C) until lightly browned.
10. These baking times are just a guide line.
11. You should do what works best for your oven.

margarine, brown sugar, eggs, vanilla, pumpkin puree, flour, baking powder, salt, cinnamon ground, nutmeg ground, raisins, pecans

Taken from recipeland.com/recipe/v/pumpkin-cookies-35239 (may not work)