When I mentioned to Graham that I was making pumpkin cookies for his kindergarten class Halloween party, I don’t think this is what he had in mind. Say “pumpkin cookies” to an almost six year old and there are visions of giant round cookies with orange frosting and sprinkles. I realized this later.
So no, this pumpkin cookie is not what Graham had in mind, but that did not stop him from devouring several. And I have to say, they were a hit in the classroom with kids and adults alike. Although we are just hours from trick or treating, I wanted to share this recipe because it really isn’t a Halloween recipe, it’s more of just a good fall recipe. The cookies are really more like little cakes – very soft with the raisins providing bits of sweetness and a little texture. The cookie itself is not all that sweet but that little bit of (easy) frosting really makes them a treat.
I have made these cookies for lots of different people over the years and everyone always seems to be delighted by them. My only criticism is that they don’t keep well, so be sure to eat them within a day or so. In my house, that is not a big problem.
Pumpkin Cookies Previously on Dana Treat: Pumpkin Whoopie Pies
One Year Ago: Braided Challah (I’m making it this week!)
Two Years Ago: Zucchini Soup
Pumpkin Spice Cookies
Adapted from Bon Appétit
Makes about 2 dozen
I make my cookies on the large side using a release-mechanism ice cream scoop. If you choose to make yours smaller, you will – of course – get more cookies.
½ cup (1 stick) unsalted butter, room temperature
½ cup (packed) light brown sugar
½ cup sugar
1 large egg
2 tbsp. pure maple syrup
1 cup canned solid pack pumpkin
1 tsp. grated orange peel
1 tsp. maple extract
1 tsp. ground cinnamon
½ tsp. ground allspice
2 cups flour
1 tsp. baking soda
½ tsp. salt
1 cup raisins
1 cup powdered sugar
4 tsp. orange juice
1 tsp. grated orange peel
For the cookies
Preheat oven to 350ºF. Line large heavy baking sheets with parchment paper. Beat first 5 ingredients in large bowl until well blended. Add pumpkin, orange peel, maple extract, cinnamon and allspice and beat to blend. Mix flour, baking soda and salt in small bowl. Add to pumpkin mixture and beat until just combined. Mix in raisins.
Drop batter by rounded tablespoonfuls onto prepared sheets. Bake cookies until edges are golden brown and centers are firm to touch, about 10 to 12 minutes. Transfer to racks and cool completely.
For the Glaze
Whisk all the ingredients for the glaze together in a small bowl. You want a thick glaze but it should still be drizzle-able. If it is too thick, add drops of orange juice to thin it out slightly. Drizzle Orange Glaze over cookies. Let stand until glaze sets, about 30 minutes.