These cakelike cookies are so irresistible that we sold zillions of them at Spice Inc., and I still have to make them about twice a year for my friend Daniel when he gets a craving. Although pumpkin tends to suggest fall, these moist, spicy cookies can—and should—be made all year round.
Recipe information
Yield
makes 2 to 3 dozen cookies
Ingredients
Old-Fashioned Glaze
Preparation
Step 1
Preheat the oven to 350°F and grease the baking sheets.
Step 2
Sift the flour, cinnamon, ginger, cloves, salt, and baking soda into a large bowl or onto a sheet of parchment paper.
Step 3
Cream the butter and both sugars in the bowl of an electric mixer, using the paddle attachment. Add the egg and pumpkin and mix until fluffy. Stir in the sifted ingredients at a slow speed, until just mixed, then stir in the walnuts and raisins. Drop by the tablespoon onto greased cookie sheets and bake for about 12 minutes, until the tops are set and the cookies are golden around the edges. Use a fork to drizzle glaze onto the cookies after they have completely cooled.
Old-Fashioned Glaze
Step 4
Whisk the ingredients together in a small bowl.
