Fall should have been here by now.
New England always felt like fall at least a week or two before the autumnal equinox. Here in the Rocky mountains, we’re still waiting.This could go on, with 75 degree highs everyday, until a week before Halloween. Then it will snow, and my children will freeze their little fingers and toes when they go trick-or-treating.
I hate being cheated out of fall.
I usually make these easy chocolate chip pumpkin cookies the first time there’s a nip in the air. It seems like that will never happen. But that doesn’t mean that all the rest of you aren’t in your own homes, curled up next to real fires (as opposed to my make-believe gas fireplace fire), drinking hot apple cider and roasting marshmallows. So if you are one of those people who are already enjoying a cool autumn, this recipe is for you (but they’re still good, no matter how hot it is).
Pumpkin Cookies With Cream Cheese Frosting
For the cookies:
- 1 cup golden raisins
- 1 cup (250g) orange juice
- 1 stick (8 tablespoons, or 110g) unsalted butter at room temperature
- 1 1/2 cups (330g) sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated ginger
- 1 cup (250g) canned pumpkin
- 2 1/2 cups (375g) unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 tespoon chocolate chip
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
1. Preheat oven to 350 degrees (180 degrees Celsius).Place raisins in a small bowl and cover with orange juice. Set aside.
2. In a large bowl, cream the butter and sugar.Stir in egg, vanilla, and ginger. Mix in pumpkin.
3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon,chocolate chip and nutmeg.
4. Fold dry ingredients into pumpkin mixture. Drain raisins and add to the batter, mixing just enough to incorporate.
5. Drop by two tablespoonfuls onto an ungreased cookie sheet, allowing a one inch space between each cookie. Bake until then they set soft and only slightly golden brown around the edges, about 15-18 minutes.
6. Allow to cool completely and frost with iced cream cheese frosting (recipe follows).
For the frosting:
- 4 ounces (110g) cream cheese, at room temperature
- 4 tablespoons (55g) unsalted butter, at room temperature
- 1 cup (80g) confectioner’s sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon heavy cream (or milk—whatever you have).