Ingredients Jump to Instructions ↓

  1. 1 cup raisins

  2. 3 cups all purpose flour

  3. 1-1/2 teaspoons ground cinnamon

  4. 1 teaspoon baking soda

  5. 3/4 teaspoon ground cloves

  6. 3/4 teaspoon ground nutmeg

  7. 1/2 teaspoon salt

  8. 1-1/3 cup granulated sugar

  9. 2/3 cup unsalted butter slightly softened

  10. 1/2 cup corn oil

  11. 1/4 cup light molasses

  12. 1-1/2 teaspoons vanilla extract

  13. 1 cup canned pumpkin Frosting:

  14. 2-1/2 cups powdered sugar

  15. 3 ounce package cream cheese slightly softened and cut into chunks

  16. 1/4 teaspoon vanilla extract

  17. 1 tablespoon orange juice

Instructions Jump to Ingredients ↑

  1. How to make it Preheat the oven to 350 then grease several baking sheets or coat with nonstick spray. In small bowl cover raisins with hot water then let stand 10 minutes. Drain well and set aside. In medium bowl stir flour, cinnamon, baking soda, cloves, nutmeg and salt then set aside. In large bowl with electric mixer on medium beat sugar and butter until very blended and fluffy. Reduce speed to low and beat in oil, molasses, vanilla and pumpkin until evenly incorporated. Beat or stir in flour mixture then add raisins until evenly incorporated. Drop dough onto baking sheets in golf ball size mounds spacing 2” apart. Bake cookies one sheet at a time in upper third of oven for 15 minutes. Reverse sheet from front to back halfway through baking to ensure even browning. Transfer sheet to wire rack and let stand until the cookies firm up slightly about 2 minutes. Using spatula transfer cookies to wire racks then let stand until completely cooled. In large bowl with electric mixer on medium beat powdered sugar, cream cheese and vanilla. Add orange juice and beat until evenly incorporated. If frosting is very stiff add enough water to thin it to a spread able but still firm consistency. Set wire racks with cookies over wax paper to catch drips. Using table knife swirl about 1 teaspoon frosting over the center of each cookie top. Let stand until the frosting complete sets at least 1 hour. Store in single layer or layered with wax paper in an airtight container for up to 1 week.


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