1. Place raisins in small bowl; fill with hot water to cover. Let stand 10 minutes to soften; drain and reserve raisins.
2. Heat oven to 350°F. You’ll need a baking sheet(s) lightly coated with nonstick spray.
3. Beat butter, sugars, spice, vanilla and baking soda in a large bowl with mixer on medium speed 3 minutes or until fluffy. Beat in egg and pumpkin purée until well blended.
4. On low speed, gradually beat in flour until just blended. Stir in reserved raisins.
5. Drop level tablespoons of dough 1 in. apart onto greased baking sheet(s). Bake 14 to 16 minutes, until golden brown. Remove to rack to cool completely.
6. Frosting: Beat ingredients in a medium bowl with mixer on medium-low speed until smooth; tint pastel orange with food color. Spread about 1 1/2 teaspoons frosting on each cookie. Sprinkle frosting with nonpareils. Refrigerate cookies to set frosting.
Storage Tip: Store airtight in refrigerator with wax paper between layers up to 1 week.
This recipe has been added to the following public cookbooks:
Devilish Desserts,
Lori's cookbook,
Pumpkin,
GTV's Favorite Family Fixin's,
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | S O N I A
12/03/08 10:43 AM | Yummy YummyWill definitely try this. |
| ★ ★ ★ ★ ★ | JosephKuo1
12/03/08 10:26 AM | can not stop to thinking of itThis is so tasty |
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Campbell's
Heart-shaped puff pastry cookies are so easy to make, and this recipe has three different topping ideas.
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