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Monday, September 12, 2016

Cookie Time : Spiced Pumpkin Softees

- 3/4 cup golden raisins
- 1 cup (AKA 2 sticks) light or regular butter, softened
- 1/2 cup each packed light brown sugar and granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1 large egg
- 3/4 cup canned pumpkin purée
- 2 1/2 cups all-purpose flour
- 2 1/2 cups confectioners’ sugar
- 6 tablespoons (AKA 3 oz.)cream cheese, softened
- 1 tablespoon milk
- 1/2 tablespoon orange extract
- food coloring of choice
- sprinkles
Every fall season needs a little orange (directions):
Place raisins in small bowl; fill with hot water to cover. Let stand 10 minutes to soften; drain and put raisins aside. Preheat oven to 350°F. You’ll need a baking sheet lightly coated with nonstick spray.
3. Beat butter, sugars, spice, vanilla and baking soda in a large bowl with mixer on medium speed three minutes or until fluffy. Beat in egg and pumpkin purée until well blended. On low speed, gradually beat in flour until just blended. Stir in raisins. Drop level tablespoons of dough one inch apart onto greased baking sheet(s). Bake 14 to 16 minutes, until golden brown. Remove to rack to cool completely. Beat ingredients in a medium bowl with mixer on medium-low speed until smooth; tint orange with food color. Spread about 1 1/2 teaspoons frosting on each cookie. Sprinkle frosting. Refrigerate cookies to set frosting.

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