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Friday, September 17, 2010

Spiced Pumpkin Softies

As Fall begins to arrive my mind turns to baking and the days of my mother and grandmother where canning was done and baking replaced it it in the kitchen. Pumpkin is one of my all time favorite flavors from pies, to breads to cookies I love them all. These little cookies from Womans Day would fit the bill as well. Hope you enjoy.

3/4 cup golden raisins
2 sticks (1 cup) light (Land O’Lakes) or regular butter, softened
1/2 cup each packed light brown sugar and granulated sugar
1 Tbsp pumpkin pie spice
2 tsp vanilla extract
3/4 tsp 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 Tbsp 1/3-less-fat cream cheese (Neufchâtel), softened (3 oz)
1 Tbsp milk
1/2 tsp orange extract
Orange food color
Decoration: White nonpareils

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°F. 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 purée 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 teaspoons frosting on each cookie. Sprinkle frosting with nonpareils. Refrigerate cookies to set frosting.

Storage Tip: Store airtight in refrigerator with wax paper between layers up to 1 week


  1. Oh my goodness these sound and look amazing! I love ANYTHING pumpkin!

  2. I love recipes with canned pumpkin! I was crushed to hear about the canned pumpkin shortage last year :p


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