WOW. These cookies are every bit as good as the name might lead you to believe. It may not quite be fall just yet, but since fall is my favorite season and I love all things pumpkin, it is never too early to be getting into the fall spirit (if there is such a thing). These are really, really delicious and I feel that all pumpkin-lovers should give them a try. You won’t be disappointed!
The only change I made to this recipe was to omit the nuts, as usual. I just added extra raisins to make up for it (I ended up using about 1.5 cups total). The original recipe is below.
Iced Pumpkin Raisin Cookies
For the cookies:
2 ¼ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
1 Tbs. ground cinnamon
1 tsp. ground ginger
1 ½ tsp. ground nutmeg
1/8 tsp. ground cloves
½ tsp. salt
¾ cup pumpkin puree
2 tsp. vanilla extract
12 Tbs. (1 ½ sticks) unsalted butter
¾ cup firmly packed dark brown sugar
¾ cup granulated sugar
2/3 cup chopped toasted walnuts (optional)
1 cup raisins
For the glaze:
2 oz. cream cheese
1 Tbs. unsalted butter
1 cup confectioners’ sugar, sifted
½ tsp. vanilla extract
2 ½ tsp. milk, plus more as needed
Have all ingredients at room temperature.
Preheat the oven to 350° F. Spray a cookie sheet with nonstick cooking spray.
To make the cookies, over a sheet of wax paper, sift together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
In a small bowl, stir together the pumpkin, egg and vanilla. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the pumpkin mixture in two additions, beating well after each addition and stopping the mixer occasionally to scrape down the sides of the bowl.
Reduce the speed to low, gradually add the flour mixture and beat until just combined. Using a rubber spatula, fold in the walnuts and raisins.
Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until golden brown, about 12-15 minutes. Transfer the pan to a wire rack and let the cookies cool on the pan, then transfer them to a wire rack. Repeat with the remaining dough.
To make the glaze, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and butter on medium-low speed until combined, about 2 minutes. Add the confectioners’ sugar and beat until smooth, adding more milk as needed. The glaze should be thick but pourable.
Set the rack over a sheet of waxed paper. Using a spoon, drizzle the glaze over the cookies. Let stand at room temperature for 1 hour before serving. Makes 36 cookies.
Source: Williams Sonoma