Ingredients

• 1 cup unsalted butter , softened
• 1 cup light brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 0.5 teaspoons salt
• 1 pinch ground cinnamon , or to taste
• 1 pinch ground nutmeg , or to taste
• 2.5 cups all-purpose flour
• 0.5 cups chopped walnuts
• 0.5 cups raisins

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
3. 3 Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
4. 4 Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
5. 5 While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
6. 6 Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.

Nutrition per serving