Pumpkin Cookies with Raisinets

These soft pumpkin cookies are made special with the addition of chocolate covered raisins and a light drizzle of icing.

Nothing says Halloween more than black and orange. And what better treat for your Halloween party than soft pumpkin cookies dotted with chocolate-covered raisins?

This decadent pumpkin cookie recipe was inspired by a Nestle recipe for Pumpkin Raisinet cookies. But this version has far less fat and sugar than the original Nestle recipe. The icing is optional.

Generally speaking, you can get away with less sugar in a cookie recipe when the first thing to hit your tongue is sweet. In this recipe, the sugar in the actual cookie is reduced, so you may want to go ahead and use the icing. But if you are sensitive to sugar, you won't need much of it to make these pumpkin cookies taste good.

Serve these pumpkin cookies with a tall glass of cold milk or a hot cup of tea for a delicious after school snack or dessert.

If you like this recipe for pumpkin cookies, be sure to try these other pumpkin recipes: pumpkin cookies with orange glaze, pumpkin chocolate chip cookies, pumpkin cream cheese carrot bars, pumpkin smoothies, pumpkin scones and pumpkin brownies.

Pumpkin Cookies

• 2-1/4 cups unbleached all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. cloves
• 1/2 tsp. kosher salt
• 1/2 cup butter, at room temperature
• 3/4 cup granulated white sugar
• 1-1/2 cups pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 cup chocolate-covered raisins (such as Raisinets)
• icing (optional; recipe follows)

For Icing:

• 1/2 cup powdered sugar
• 1-1/2 Tbsp. non-fat milk

Directions:

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or a silpat mat.
2. Whisk together the flour, baking powder, baking soda, cinnamon, cloves and kosher salt in a small mixing bowl. Set aside.
3. In a large mixing bowl, cream the butter and sugar together with an electric mixer.
4. Beat in the pumpkin puree, egg and pure vanilla extract.
5. Slowly, on low speed, beat in the flour mixture.
6. Stir in the chocolate-covered raisins.
7. Drop by rounded tablespoons onto the prepared cookie sheets.Using floured fingers, flatten the cookies slightly.
8. Bake for 15 to 18 minutes or until lightly browned. Allow the cookies to cool completely before icing.
9. Meanwhile, make the icing by stirring together the powdered sugar and milk. Drizzle over the cooled cookies with a fork.

Makes 36 to 40 cookies.

Per cookie (based on 36): 101 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 16 g carbohydrate, 1 g fiber, 1 g protein, 34% vitamin A, 1% vitamin C, 2% calcium, 3% iron

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