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Categories:
golden raisin light butter light brown sugar sugar pumpkin pie spice vanilla baking soda egg pumpkin puree flour sugar cream cheese milk orange orange food coloring white multicolored sugar nonpareils
Viewed: 63 - Published at: 8 years agoIngredients
- 34 cup golden raisin
- 1 cup light butter or 1 cup regular butter, softened
- 12 cup light brown sugar, packed
- 12 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 34 teaspoon baking soda
- 1 large egg
- 34 cup canned pumpkin puree
- 2 12 cups all-purpose flour
- 2 12 cups confectioners' sugar
- 6 tablespoons reduced-fat cream cheese, softened (neufchatel)
- 1 tablespoon milk
- 12 teaspoon orange extract
- orange food coloring
- white multicolored sugar nonpareils
Method
- 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 degrees; lightly coat a baking sheet 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 puree until well blended.
- On low speed, gradually beat in flour until just blended.
- Stir in reserved raisins.
- Drop level tablespoons of dough 1 inch apart onto greased baking sheets.
- Bake 14-16 minutes, until golden brown.
- Remove to rack to cool completely.
- For 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 cookies.
- Sprinkle frosting with nonpareils.
- Refrigerate cookies to set frosting.
- Storage tip: Store airtight in refrigerator with waxed paper between layers up to 1 week.
