Pumpkin-Raisin Hermits

1-1/2  cups		all-purpose flour
1  teaspoon		pumpkin pie spice
1/2  teaspoon		baking soda
1/8  teaspoon		table salt
1/3  cup		packed brown sugar
2  tablespoons		unsalted butter
2  tablespoons		molasses
1/2  cup		canned pumpkin, puree
3/4  cup		golden seedless raisins
1/4  cup		dried cranberries

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin-Raisin Hermits ingredients. The serving size for any ingredient in Pumpkin-Raisin Hermits may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350F. Coat a large cookie sheet with cooking spray; set aside.

In a small bowl, sift together flour, pumpkin pie spice, baking soda and salt; set aside.

In a large bowl, using an electric mixer, puree sugar, butter and molasses until well-blended; add pumpkin and mix again.

Slowly add flour mixture to pumpkin mixture in small amounts, mixing after each addition. Add raisins; mix well to make sure they are well distributed throughout dough (dough will be sticky).

Scoop out 16 heaping tablespoons of batter and place on prepared cookie sheet. Working with wet hands, roll each mound into a ball and flatten each mound into a disk. Bake until cookies turn slightly dark brown, about 12 to 14 minutes. Cool on cookie sheet for 2 minutes and then remove to a wire rack to cool completely. Dust with powdered sugar before serving. Yields 1 cookie per serving.