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Pumpkin Cookies w/ Cream Cheese Frosting




Source of Recipe


sophistimom






List of Ingredients



• For the cookies:
  
• 1 cup golden raisins
  
• 1 cup (250g) orange juice
  
• 1 stick (8 tablespoons, or 110g) unsalted butter at room temperature
  
• 1 1/2 cups (330g) sugar
  
• 1 egg
  
• 1 teaspoon pure vanilla extract
  
• 1/2 teaspoon freshly grated ginger
  
• 1 cup (250g) canned pumpkin
  
• 2 1/2 cups (375g) unbleached all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 teaspoon cinnamon
  
• 1/4 teaspoon freshly grated nutmeg
  
• For the frosting:
  
• 4 ounces (110g) cream cheese, at room temperature
  
• 4 tablespoons (55g) unsalted butter, at room temperature
  
• 1 cup (80g) confectioner’s sugar
  
• 1/2 teaspoon pure vanilla extract
  
• 1 teaspoon heavy cream (or milk—whatever you have)
  






Instructions



1. Preheat oven to 350 degrees (180 degrees Celsius). Place raisins in a small bowl and cover with orange juice. Set aside.
   
2. In a large bowl, cream the butter and sugar. Stir in egg, vanilla, and ginger. Mix in pumpkin.
   
   
3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
   
4. Fold dry ingredients into pumpkin mixture. Drain raisins and add to the batter, mixing just enough to incorporate.
   
5. Drop by two tablespoonfuls onto an ungreased cookie sheet, allowing a one inch space between each cookie. Bake until set and only slightly golden brown around the edges, about 15-18 minutes.
   
   
6. Allow to cool completely and frost with cream cheese frosting (recipe follows).
   
7. Cream butter and cream cheese together. Stir in sugar, vanilla, and cream. Use a whisk to break up any lumps.