Chewy Pumpkin Gingersnaps
1 cup raisins
1 cup (2 sticks) unsalted butter, room temperature
2 cups firmly packed light brown sugar
½ cup pumpkin puree
1 teaspoon finely shredded orange peel
1 teaspoon vanilla extract
3 ⅔ cups all-purpose flour
½ cup pecans, processed in food processor to coarse crumbs
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
1 tablespoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon salt
Preheat oven to 350 degrees. Place raisins and butter in food processor; process until raisins are pureed and completely incorporated. Transfer mixture to extra-large bowl. With electric mixer, beat in brown sugar, pumpkin puree, orange peel and vanilla until creamy.
In medium bowl, combine flour, pecan crumbs, cinnamon, baking soda, baking powder, nutmeg, ginger, allspice and salt. Gradually beat flour mixture into raisin mixture; mix until well combined.
With a 2-tablespoon cookie scoop, drop dough 4 inches apart on ungreased cookie sheet. Flatten tops lightly.
Bake 12 to 13 minutes or until edges are just set. Let cool in pan for 2 minutes; transfer cookies to cooling rack and cool completely.
Yield: About 5 dozen.
Freezeworthy: Yes, but cool completely first.
Submitted by Alexa Lampasona, Lutz