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This is the best time of the year for pumpkin lovers. The pumpkin pies, soups, cakes, mousse filling the house with that warm aroma that foretells the coming holidays. My favorite pumpkin recipe is for pumpkin cookies.
These are easy to make and are addictive. What you are going to need is 1 cup of raisins, 3 cups of all purpose flour, 1 ½ teaspoons of cinnamon, 1 teaspoon of baking soda, ¾ teaspoon of ground cloves, ¾ teaspoon ground nutmeg, ½ teaspoon of salt (a bit less is better) 1 ¾ cups sugar, 2/3 cup of butter (this is 1 stick and 2 2/3 tablespoons) softened, ½ cup veggie oil, ¼ cup molasses, 1 ½ teaspoon of vanilla extract, 1 cup canned pumpkin (not the seasoned pie filling but the plain ‘ol canned pumpkin).
Set your oven to 350 degrees and give a couple of cookie sheets a quick spray with non-stick stuff, or butter them up. Soak the raisins in hot water for ten minutes. While they are soaking mix the flour, cinnamon, baking soda, cloves, nutmeg, and salt in a medium bowl. Really mix these well.
Put the butter and sugar in the bowl of your mixer (or use a hand mixer if you like) and beat them until very fluffy. Then add the oil, molasses, vanilla and pumpkin and mix until well blended. Slowly add the dry ingredients and then lastly add the raisins (drain them first please.)
Spoon the dough onto the cookie sheets about a teaspoon per cookie; keep them 2 inches apart. They need to cook about 14 minutes. Then let them stand for a few minutes before letting them cool completely on a wire rack.
As they cook and cool you can make
the frosting for them. For the frosting you need 2-½ cups confectioners sugar,
3 ounces of cream cheese at room temperature, ¼ teaspoon of vanilla extract and
1 tablespoon of orange juice.
Mix the cheese, sugar and vanilla
in your mixer until smooth, and then add the juice. If it’s too thick you can
thin it out with a bit of water but it’s supposed to be frosting thick not
icing thin.
Top each cookie with the frosting.
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