Once upon a time I attended chef school and worked in a lovely bakery. We made these treats for Halloween.
2 3/4 c. all purpose flour
2 t. baking powder
1 t. baking soda
2 t. cinnamon
1 t. freshly grated nutmeg
1 t. ground ginger
1/2 t. ground cloves
1/4 t. salt
1 1/4 c. raisins
2 c. walnut pieces
2 sticks less 2 T. unsalted butter, room temperature
1 c. firmly packed brown sugar
1 1/2 c. unseasoned canned pumpkin (not preseasoned pie filling)
6 T unsalted butter, melted and kept hot
1 1/2 c. powdered sugar
- Preheat oven to 375 degrees
- Sift together the flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt into a mixing bowl. Set aside. Combine the raisins and walnuts and set aside.
- In a large mixing bowl, combine the butter and sugar. Using a hand held mixer set on medium speed, beat butter and sugar until fluffy and light, about 5 minutes. Continuing on medium speed, add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula. Don't worry if the mixture looks curdled. Beat in the pumpkin and mix just until combined. Reduce the speed to low and add the flour mixture, one third at a time, alternating with the raisin/walnut mixture, which should be added one half at a time. Beat well after each addition until thoroughly incorporated. The batter should be quite thick.
- Line baking sheets with parchment paper and grease them with butter. Drop mounds of batter onto the prepared sheets. They should be spaced about 1 1/2" apart.
- Bake the cookies in the top third of the oven until lightly browned on the bottom and the tops spring when touched, approx. 15-18 minutes.
- To make the glaze, place the hot melted butter in a bowl and gradually whisk in the sugar to form a smooth, flowing glaze that isn't too thin. It should have the consistency of chocolate syrup. If yours is too thick, whisk in a little milk or water.
- Using a spoon, drizzle over the tops of the cookies.