Thursday, December 16, 2010

Pumpkin Raisin Spice Cookies with Rum Frosting


 Frosted Pumpkin Spice Chocolate Chip

Frosted Pumpkin Spice Walnut and Raisin

So here's the deal, my son loves raisins, my husbands love chocolate chips so I split the dough into two bowl. Mix one with chips and one with raisins and nuts... so you choose, I love them both!  Perfect to use up that fresh pumpkin canned or fresh its awesome~

1 cup unsalted butter
1 cup brown sugar
1 cup cooked, pureed pumpkin fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
pinch of cloves
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins
Icing:

2 cups sifted confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 tablespoons vanilla or ( rum is optional that's what I use)

 Frosted Pumpkin Chocolate Chips
Directions

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.

Raisins and Walnuts added
Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add rum.) Drizzle over cookies.
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