I received this recipe from a neighbor when I lived in a planned community in Spanaway. The frosting makes these cookies so much better than pumpkin pie! I am going to try the frosting with cinnamon rolls next time. I am thinking that this recipe may be better made as bar cookies, which will most definitely make them easier to store once they are frosted.  Frost on the Pumpkin cookies are a great addition to your morning coffee.

Ingedients:

[wpcol_1half id=”” class=”” style=””]• 2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp ground nutmeg
• 1 cup butter, softened
• ¾ cup sugar
• ¾ cup brown sugar[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=””]• 1 egg
• 1 cup canned pumpkin
• 2 tsp vanilla
• ½ cup raisins
• ½ cup chopped walnuts (I prefer pecans)
• 3 oz cream cheese
• ¼ cup butter
• 1 tsp vanilla[/wpcol_1half_end]

Pre-heat oven 350 degree. Combine flour, baking soda, cinnamon, baking soda and nutmeg. Set aside. Beat butter for 1 minute – add sugars and beat until fluffy. Add egg, pumpkin and vanilla – beat well. Add dry ingredients to pumpkin mixture. Mix until blended. Stir in raisins and walnuts. Drop dough by tsp onto a greased cookie sheet. Bake 10-12 minutes

Cream Cheese Frosting:
Beat 3 oz softened cream cheese,¼ cup butter and 1 tsp vanilla until fluffy. Gradually add 2 cups powdered sugar. Beat until smooth.