Spiced Pumpkin-Raisin Cookies

By ldelmas

Ingredients

• 1 cup all purpose flour
• 2/3 cup old fashioned oats (not quick)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground allspice
• 3/4 cup raw sugar (crystals)
• 1/2 cup canned pumpkin puree
• 1/3 cup vegetable oil
• 1 tablespoon pure maple syrup (preferably Grade B)
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• Orange Frosting
• 1/2 stick unsalted butter, at room temperature
• 1 1/2 cups powdered sugar
• 1/2 teaspoon pure vanilla extract
• 1 1/2 tablespoons whole milk, plus more if needed
• Orange food coloring, as needed

Preparation

Step 1

In a medium bowl combine the flour, oats, cinnamon, baking soda, salt, and allspice. Stir to blend well. In a large bowl combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in raisins.



Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper. For each cookie, drop 1 generous tablespoon batter onto the prepared sheet, spacing the mounds about 1 inch apart. (Or use a mini ice cream scoop.) Using moistened fingertips, flatten each to a 2-inch-diameter round.



Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.



While the cookies cool, make your frosting. Combine the butter, powdered sugar, vanilla extract and whole milk in a medium bowl. Using an electric hand mixer, beat the ingredients until smooth, adding more milk if needed (the frosting should be stiff). Gradually add the orange food coloring until desired color.



Once the cookies are cooled, spread 2 teaspoons of frosting on the flat side of one cookie. Place the flat side of another cookie against the frosting making a cookie sandwich.



Yield: 23 to 26 cookies (depending on whether raisins, etc were added)

Prep Time: about 15 to 20 minutes

Cook Time: about 35 minutes

Inactive Prep Time: N/A