Grandmother made these spicy gems in the fall when the days were short and appetites were long. She knew how to cook for a crowd any time of year, but during autumn, homemade food took on a special this is what holidays are made of charm that spilled over into every day meals.
The smell of pumpkin, cinnamon and nutmeg baking together could be mistaken for pumpkin pie. No pie can live up to the soft almost cake-like crumb of pumpkin cookies. In my household of picky non-pie eaters, pumpkin cookies rate as the top pumpkin food.
Capped with white chocolate frosting, they seal in a dense, chocolate truffle like richness. A crunchy toasted pecan adds a pretty finish with a true autumn woodsy look. Frosted pumpkin cookies are a fall favorite that trumps traditional pumpkin pie!
Ingredients:1/2 cup butter, unsalted and at room temperature 1 cup granulated sugar 2 eggs 1 cup pumpkin puree 1/2 cup golden raisins 2 1/4 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons cinnamon 1/4 teaspoon nutmeg, freshly grated 1/2 teaspoon ground ginger
Preheat oven to 350 F. With a mixer, cream butter. Gradually beat in sugar. Add eggs one at a time mixing until light and fluffy. Mix in pumpkin and raisins then set aside. Sift together flour, baking powder, cinnamon, nutmeg and ginger. Combine with wet ingredients. Drop tablespoons full onto greased cookie sheet. Bake 15 minutes or until set at 350 degrees F. Place on wire rack to cool. Makes 2 dozen.
White Chocolate Frosting
Ingredients:1/2 cup butter 3/4 cup white chocolate chips 1/3 cup cream 2 1/2 cups powdered sugar 1 teaspoon vanilla extract ½ cup pecan halves, toasted
On very low heat in a heavy saucepan gradually melt butter, white chocolate chips and cream, stirring constantly. Be careful not to scorch.
Place powdered sugar in large mixing bowl. Add the melted mixture and vanilla. Beat several minutes until smooth and fluffy.
Quickly frost cookies before frosting cools and sets. If the frosting gets too hard to spread, place in microwave for a few seconds to soften. Top each frosted cookie with a pecan half. Frosts 3 dozen.