Spiced Pumpkin Softies
Total Time: 1 hr 20 mins
Preparation Time: 45 mins
Cook Time: 35 mins
Ingredients
- Servings: 60
- 3/4 cup golden raisin
- 1 cup light butter or 1 cup regular butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1 large egg
- 3/4 cup canned pumpkin puree
- 2 1/2 cups all-purpose flour
- 2 1/2 cups confectioners' sugar
- 6 tablespoons reduced-fat cream cheese, softened (neufchatel)
- 1 tablespoon milk
- 1/2 teaspoon orange extract
- orange food coloring
- multicolored sugar nonpareils
Recipe
- 1 place raisins in small bowl; fill with hot water to cover.
- 2 let stand 10 minutes to soften; drain and reserve raisins.
- 3 heat oven to 350 degrees; lightly coat a baking sheet with nonstick spray.
- 4 beat butter, sugars, spice, vanilla and baking soda in a large bowl with mixer on medium speed 3 minutes or until fluffy.
- 5 beat in egg and pumpkin puree until well blended.
- 6 on low speed, gradually beat in flour until just blended.
- 7 stir in reserved raisins.
- 8 drop level tablespoons of dough 1 inch apart onto greased baking sheets.
- 9 bake 14-16 minutes, until golden brown.
- 10 remove to rack to cool completely.
- 11 for frosting, beat ingredients in a medium bowl with mixer on medium-low speed until smooth; tint pastel orange with food color.
- 12 spread about 1 1/2 teaspoons frosting on each cookies.
- 13 sprinkle frosting with nonpareils.
- 14 refrigerate cookies to set frosting.
- 15 storage tip: store airtight in refrigerator with waxed paper between layers up to 1 week.
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