Pumpkin Cookies

By á-32876

Ingredients

• Glaze:
• 2-1/2 cups flour
• 1/2 teaspoon soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice
• 1 stick butter, softened
• 1 cup sugar
• 1/2 cup brown sugar, packed
• 2 eggs
• 1-3/4 cups pumpkin
• 1 cup golden raisins
• 2 cups walnuts or pecans, broken
• 2 tablespoons butter, softened
• 1-1/2 cup powdered sugar
• pinch salt
• 2 tablespoons lemon juice
• 1 tablespoon milk

Details

Servings 48

Preparation

Step 1

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Mix flour, soda, baking powder, salt, and spices; set aside.

Beat butter until creamy. Add sugars; beat until well combined. Add eggs one at a time, beating to combine between additions. Add pumpkin and beat to combine. Add flour in parts, beating thoroughly until mixed. Stir in raisins and nuts.

Drop by rounded tablespoonfuls 1 to 1-1/2 inches apart on cookie sheet. Bake about 18 minutes. Cookies are done when lightly browned and spring back when lightly touched.

For glaze, beat all ingredients until smooth. Mixture should be the consistency of softly whipped cream. If too thick, add a little milk; if too thin, add powdered sugar.

Immediately brush warm cookies with glaze. Transfer to cooling racks. Store uncovered up to 3 days.