Spiced Pumpkin-Raisin Cookies with Frosting


23 to 26 cookies
Spiced Pumpkin-Raisin Cookies
1 cup all purpose flourall purpose flour1
⅔ cup old fashioned oats (not quick)old-fashioned oats0.6600
1 teaspoon ground cinnamonground cinnamon1
½ teaspoon baking sodabaking soda½
½ teaspoon kosher saltkosher salt½
¼ teaspoon ground allspiceground allspice¼
¾ cup raw sugar (crystals)raw sugar¾
½ cup canned pumpkin pureecanned pumpkin puree½
⅓ cup vegetable oilvegetable oil
1 tablespoon pure maple syrup (preferably Grade B)maple syrup1
1 teaspoon vanilla extractvanilla extract1
½ cup raisinsraisins½
Orange Frosting
½ stick unsalted butter, at room temperatureunsalted butter½
1 ½ cups powdered sugarpowdered sugar1 ½
½ teaspoon pure vanilla extractvanilla extract½
1 ½ tablespoons whole milk, plus more if neededwhole milk1 ½
Orange food coloring, as neededorange food coloring1


Spiced Pumpkin-Raisin Cookies
In a medium bowl combine the flour, oats, cinnamon, baking soda, salt, and allspice. Stir to blend well. In a large bowl combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in raisins.

Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper. For each cookie, drop 1 generous tablespoon batter onto the prepared sheet, spacing the mounds about 1 inch apart. (Or use a mini ice cream scoop.) Using moistened fingertips, flatten each to a 2-inch-diameter round.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
Orange Frosting
While the cookies cool, make your frosting. Combine the butter, powdered sugar, vanilla extract and whole milk in a medium bowl. Using an electric hand mixer, beat the ingredients until smooth, adding more milk if needed (the frosting should be stiff). Gradually add the orange food coloring until desired color.

Once the cookies are cooled, spread 2 teaspoons of frosting on the flat side of one cookie. Place the flat side of another cookie against the frosting making acookie sandwich.


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