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Twincredible Pumpkin Cookies

Source of Recipe


Maggie Viken



List of Ingredients



• 2 1/2 C. unbleached all purpose flour
  
• 1 tsp. baking soda
  
• 1 tsp. baking powder
  
• 1 tsp. ground cinnamon
  
• 1/2 tsp. ground nutmeg
  
• 1/2 tsp. sea salt
  
• 1 tsp. pumpkin pie spice
  
• 1/2 C. unsalted butter, softened
  
• 1 1/2 C. superfine sugar
  
• 1 C. canned pumpkin, save the rest for the glaze recipe
  
• 1 jumbo egg
  
• 2 tsp. Vanilla
  
• 1 C. raisins
  
• 1 C. Rolled oats
  
• Glaze
  






Instructions



1. Combine flour, baking powder, baking soda, cinnamon, nutmeg, salt and pie spice in a medium bowl. Cream butter and sugar in a large mixing bowl. Add pumpkin, egg and vanilla. Beat until light and creamy. Mix in dry ingredient mixture until well blended. Stir in rolled oats and raisins, being careful not to work too much.
   
   
2. Drop by 1/2 tablespoonfuls onto greased cookie sheet, cookies don't spread too much. Smooth tops of cookies. Bake in a preheated oven at 350 degrees F. for 10 to 15 minutes. Don't let cookies get too brown on bottoms. Cool on wire racks. Top each cookie with glaze.
   
   
3. GLAZE- Combine 2 cups powdered sugar, 3 tablespoons softened butter, 1 tablespoon milk, 2 teaspoons vanilla, 1 teaspoon pumpkin pie spice and 1 tablespoon canned pumpkin. Mix until smooth. If too runny add more powdered sugar, if too thick add a bit of milk, if not too flavorful add a bit more pie spice.
   
   
4. I tend to make the glaze thicker so I can spread it on the cooled cookies. If you want a thin coating dip the cookie tops into the glaze while they are still slightly warm.
   
   






Final Comments


I first started making these pumpkin cookies when I was pregnant with Neeko and David. I seemed as if I couldn't get enough of them. I made batch after batch. They are still my favorite cookie and as it turns out Neeko and David love them too as do most people who've tried them. I usually make a double or "twin" batch. Maggie