Pumpkin Pecan Raisin Cookies
Delightful, soft cookies that are soft and delicate, but rich and flavorful. Makes 3 dozen.
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 cup canned solid pack pumpkin
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • ½ cup raisins
  • ½ cup toasted pecans, chopped (please toast them...it adds flavor!)
  • ICING:
  • 1½ cups brown sugar
  • ⅓ cup milk
  • 5 tablespoons butter
  • 1 teaspoon vanilla
  • 1¼ - 1½ cups powdered sugar
  • Pecan halves for decorating, if desired
  1. Heat oven to 350 F.
  2. In a large bowl, beat the butter and sugar together until creamy.
  3. Mix in the egg and pumpkin and beat well. It may look a little curdled - that's normal.
  4. Add the flour, baking powder, baking soda, cinnamon, ginger, and salt. Beat until thoroughly combined.
  5. Stir in the raisins and toasted pecans.
  6. Using a cookie scoop (or a rounded tablespoon) scoop balls of dough about 1 inch apart on ungreased cookie sheet.
  7. Bake approximately 12 minutes. Cookies should be just showing a little brown around the bottom edges. Place baking sheet on cooling rack for a few minutes, and then transfer cookies to the rack to finish cooling.
  8. To make the icing:
  9. In a medium saucepan on medium heat, combine the brown sugar, milk, and butter. Bring to a boil and cook for 2 minutes. Remove from heat.
  10. Stir in the vanilla and 1¼ cups powdered sugar. Whisk vigorously until smooth. Add additional powdered sugar if necessary. Icing should be just thick enough to spread on the top of each cookie without dripping down the sides.
  11. Put a generous dollop of icing on each cookie and top with a pecan if desired. Be careful - icing is very hot! If the icing thickens too much to work with, reheat gently on low heat, adding a little milk if needed.
  12. Store cookies in an airtight container.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3000