Soft Pumpkin Cookies This apparently first ran in the Oregon Journal in 1962, and was created by the late Clementine Paddleford. Ingredients 1/2 cup butter or shortening 1 cup sugar 1 egg 1 3/4 cups sifted all-purpose flour 1/2 tsp salt 1 tsp cinnamon 1/2 tsp cloves 1/2 tsp nutmeg 1 cup pumpkin puree 1 cup All-Bran 1/2 cup chopped nuts 1/2 cup raisins Warm Chewy Goodness Preheat oven to 375 degrees. Grease a cookie sheet well. Cream butter and sugar together, add the egg and blend well. In a smaller bowl, stir together the flour, salt, cinnamon, cloves, and nutmeg. Add this alternately with the pumpkin to the creamed mixture. Stir in All-Bran, nuts, and raisins. Blend well. Drop by teaspoons onto baking sheet. Bake for 15 minutes or until browned. Cool and eat! Notes and Hints and Stuff How do I puree pumpkin? I use pumpkin so often it's not funny. See my Tips and Tricks section for a how-to on baking and pureeing whole pumpkins. Or go to the store and buy Libby's canned pumpkin. That works too.