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.

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

Orange Glaze
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.