Spiced Pumpkin Softies

By june

Ingredients

• Frosting:
• 3/4 cup golden raisins
• 2 sticks (1 cup) light or regular butter, softened
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 tbsp pumpkin pie spice
• 2 tsp vanilla extract
• 3/4 tsp baking soda
• 1 large egg
• 3/4 cup canned pumpkin puree
• 2 1/2 cups all-purpose flour
• 2 1/2 cups confectioners' sugar
• 6 tbsp (3 oz) 1/3-less-fat cream cheese, softened
• 1 tbsp milk
• 1/2 tsp orange extract
• Orange food color

Preparation

Step 1

Place raisins in small bowl; fill with hot water to cover. Let stand 10 minutes to soften; drain and reserve raisins. Heat oven to 350 degrees. You'll need a baking sheet(s) lightly coated with nonstick spray.
Beat butter, sugars, spice, vanilla and baking soda in a large bowl with mixer on medium speed 3 minutes or until fluffy. Beat in egg and pumpkin puree until well blended.
On low speed, gradually beat in flour until just blended. Stir in reserved raisins. Drop level tablespoons of dough 1 in. apart onto greased baking sheet(s). Bake 14 to 16 minutes, until golden brown. Remove to rack to cool completely.
Frosting: Beat ingredients in a medium bowl with mixer on medium-low speed until smooth; tint pastel orange with food color. Spread about 1 1/2 tsp frosting on each cookie. Refrigerate cookies to set frosting.
Storage Tip: Store airtight in refrigerator with wax paper betwen layers up to 1 week.