Published Wednesday, Nov. 23, 2011 | 6:14 a.m.
Updated Wednesday, Nov. 23, 2011 | 12:21 p.m.
Pumpkin Cookies With Lemon Cream Cheese Frosting
I absolutely love anything with pumpkin! It is definitely my favorite holiday food, so it wasn’t difficult to come up with an amazing pumpkin cookie recipe.
Makes 4 dozen cookies.
3 cups all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
2 tsp baking powder
11⁄2 tsp salt
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp nutmeg
1⁄2 tsp ground cloves
8 oz (2 sticks) unsalted butter, softened
2 2⁄3 cups packed brown sugar
21⁄2 cups canned unsweetened pumpkin puree
2 tbsp honey
1 tsp vanilla extract
2 tsp grated fresh ginger
1 cup raisins
Lemon Cream Cheese Frosting
8 oz cream cheese, softened
1⁄2 cup superfine sugar
1 tsp freshly squeezed lemon juice
1⁄2 teaspoon vanilla extract
3⁄4 cup finely chopped toasted walnuts or pecans (optional)
For the cookies, an oven rack to the middle position and heat oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl, mix together the flour, wheat flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg and cloves until thoroughly combined; set aside.
In a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the pumpkin, honey, vanilla and ginger; mix until thoroughly combined, scraping down the sides and stirring the bottom of the bowl. Turn the mixer to low and gradually add the flour mixture until just incorporated; do not over mix. Using a rubber spatula, fold in the raisins.
Form balls with 2 tablespoons of batter each and place each cookie 1 inch apart. Bake until light golden brown around the edges, 13 to 15 minutes. Cool the cookies on the baking sheet for 2 minutes before transferring them to a cooling rack to cook completely before frosting.
For the frosting, in a medium bowl mix together all the ingredients with an electric mixer on medium speed until smooth. Spread an even layer over the cookies. Sprinkle with nuts, if desired.
Recipe reprinted with permission from “Holiday Dinners With Bradley Ogden”© 2011 by Bradley Ogden, Running Press, a member of the Perseus Book Group.
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