Yield: 2 1/2 to 3 dozen large cookies
1 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 cup golden raisins or dried cranberries
1 cup coarsely broken walnuts
1 cup white chocolate chips (my favorites, see alternatives below)*
Preheat the oven to 350ºF.
Lightly spray a large cookie sheet with no-stick cooking spray; set aside.
Using an electric mixer, cream together the margarine, sugar, and brown sugar.
Beat in the pumpkin, egg, and vanilla until well blended.
In a separate bowl, stir together the flour, baking powder and soda, salt, cinnamon, nutmeg, and allspice.
With the mixer on low speed, mix the dry ingredients into the creamed mixture until well blended.
By hand, stir in the raisins, walnuts, and chocolate chips.
Using a small ice-cream scoop (4-ounce) or two Tablespoons, drop the dough by 1/4-cupfuls onto the prepared cookie sheets, leaving a little room for the cookies to spread slightly while baking, although they will not spread a lot.
Bake, one sheet at a time, in the center of the preheated oven for about 15 minutes, or until the cookies are set. (Do not overbake).
Cool the cookies for several minutes on the cookie sheet, then remove to a wire rack to cool completely.
Source: Adapted by LuAnn from Great American Cookies by Lorraine Bodger, 1985.