I found the basic recipe on Food Network’s website, but I add in a little more of the cinnamon, and a touch of ginger. Also, for the icing I use a cream cheese icing instead of the one below—nothing is better than cream cheese icing on (essentially) pumpkin pie filling. Absolutely love these cookies!
Recipe type: Dessert
- 1 cup unsalted butter
- 1 cup sugar
- 1 cup cooked, pureed pumpkin (fresh or canned)
- 1 egg
- 1 tsp. pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. freshly grated nutmeg
- 1 cup walnuts, coarsely chopped
- 1 cup raisins
- 2 cups sifted confectioners' sugar
- ¼ cup butter, softened
- 1 tsp. vanilla
- 3 Tbsp. whipping cream, fresh orange juice or rum
- Preheat oven to 350⁰. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
- Icing: Cream confectioners’ sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners’ sugar; if too thick, add more cream, orange juice, or rum.) Drizzle over cookies.