1 ¼ cup dark brown sugar
1 cup pumpkin puree
1 large egg
1 cup pumpkin puree
1 large egg
2 T fresh grated ginger
2 T sour cream
1 tsp vanilla
½ cup unsalted butter
2 ¼ cup all purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ tsp ground cloves
1 cup chopped walnuts
1 cup currants or golden raisins
Cream butter with sugar. Add pumpkin, egg, ginger, sour cream and vanilla. In separate bowl combine dry ingredients. Add to pumpkin mixture until just blended. Add walnuts and raisins. Scoop small balls of dough on parchment covered sheet pan and bake 350 degrees for 15 minutes. Makes 2 dozen cookies.
*By Chef Robin - Recipe from Korbel.
