Ingredients

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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    " It was excellent "
    minitindel ate it and said...
    wow fantastic recipe cat sounds really wonderful i'm going to love this one
    thanks for sharing as always i usually love all you put on minus the seafood ones lol..sorry about that im allergic to seafood lol..... you are terrific..........

    hugs tink
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