1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
1 1/2 sticks (3/4 cup) margrine, softened
1 large egg
1 cup pumpkin (canned or freshly cooked)
1 teaspoon vanilla extract
6 ounces raisins (about 1 cup)
2 ounces walnuts, chopped (about 1/2 cup)
Preheat oven to 300 degrees.
In a medium bowl, combine flour, soda, salt, and pumpkin pie spice. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer set at mediu speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin, and vanilla. Beat at medium speed until light and fluffy.
Add the flour mixture, raisins, and walnuts. Blend at low speed just until combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake 22 to 24 minutes until cookies are slight brown along edges. Immediately transfer cookies with a spatula to a cool, flat surface.
