PUMPKIN JUSTICE

We know - there are just too many yummy recipes to share and make this time of year.  We all have our favorites and our families' favorites (green bean casserole, anyone?).  But every once in a while a recipe comes along that's too good not to share and too good not to become a new tradition.  Move over, green beans.

PUMPKIN - RAISIN COOKIES

A take on a recipe from Williams-Sonoma, years ago. 

Don't be daunted by the long ingredient list - these are super-easy and can be whipped up in minutes.

Cookies

2 1/4 cups flour

1 cup oatmeal

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon ground cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

3/4 cup canned pumpkin

1 egg

2 teaspoons vanilla extract

1 1/2 sticks unsalted butter

3/4 cup brown sugar, packed

3/4 cup sugar

1 cup chopped toasted walnuts

1 cup raisins

Icing

2 ounces cream cheese

1 tablespoon unsalted butter

1 cup confectioners' sugar, sifted

1/2 teaspoon vanilla extract

3 teaspoons milk (more as needed)

Preheat the oven to 350.  Line 2 cookie sheets with foil, and spray with nonstick spray.

Sift the first 9 ingredients together into a large bowl.  In a small bowl, combine the pumpkin, egg, and vanilla.  Set both aside.

In the bowl of an electric mixer fitted with the flat beater and on medium speed, beat the butter and sugars until fluffy, about 1 minute.  Be sure to scrape the sides of the bowl.  Add the pumpkin mixture in 2 additions, beating well after each addition and scraping the sides of the bowl.  Reduce the speed to low, and add the flour mixture gradually.  Beat just until all is combined.  Fold in the walnuts and raisins.

Drop dough by tablespoonfuls onto the prepared sheets, spacing cookies about 1 inch apart.  Bake for about 15 minutes, until slightly golden.  Remove from oven and let cool.

Make the icing in an electric mixer fitted with the flat beater.  Beat the cream cheese and butter for about 2 minutes, until combined.  Add the sugar and beat until incorporated, about 1 minute.  Scrape the sides of the bowl, then add the vanilla and milk, adding more milk by 1/2 teaspoons as needed for a thick but pourable consistency.

Place cooled cookies on sheets of wax paper.  Using a spoon, drizzle the icing over the cookies.  Refrigerate cookies for 1 hour before serving.  Makes about 45 cookies.