Habanero Pumpkin Nut Cookies

3/4 cup pumpkin, canned
3/4 cup sugar, brown, light
1/2 cup sour cream
1 eggs, beaten
1 tsp vanilla
1 cup raisins, seedless
1/2 cup walnuts, chopped
1 1/2 cup flour, all-purpose
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp chiles, habanero, ground
1/4 tsp allspice
1/4 tsp nutmeg

Preheat the oven to 350 degrees.

Combine the pumpkin, sugar, sour cream, and vanilla and mix well.

Stir in the raisins and the walnuts.

Sift the dry ingredients together. Stir the dry ingredients into the pumpkin mixture until just mixed.

Drop a Tablespoon of the dough onto a lightly greased cookie sheet.

Bake for 15 minutes or until lightly browned.

HEAT SCALE = MEDIUM

Source: Chile Pepper Magazine June 1993