Pumpkin Cookies

Hi, Chef Sandy Krebs here!  This is a recipe my Nana (that's Sicilian for Grandmother) used to make. I don't know where she got the recipe from, but I have been eating these cookies since I can remember.  These are a very cakey cookie (say cakey cookie ten times fast!) and I have used this recipe, without altering it, as a coffee cake or in a loaf pan.

Pumpkin Cookies

2 cups Sugar

2 cups Butter

2 cups Pureed Pumpkin

2 Eggs

2 teaspoons Vanilla Extract

4 cups Flour

3 teaspoons Baking Powder

2 teaspoons Baking Soda

1 teaspoon Salt

3 teaspoons ground Cinnamon

2 teaspoons ground Nutmeg

1 teaspoon Allspice

1 cup chopped Walnuts

1 cup Raisins

Glaze

2 cups Powdered Sugar

3 tablespoons Milk

1 tablespoon melted Butter

1 teaspoon Vanilla Extract

Mix all of the ingredients together. If necessary add a few extra drops of milk to make the glaze a good consistency to drizzle.

In a very large bowl cream Sugar and Butter. Add Pumpkin, Eggs and Vanilla and beat well. In a separate bowl mix all the dry ingredient (except nuts and raisins). Beat Flour mixture into wet ingredients a little at a time, mixing well. Add Raisins and Nuts. Drop from tablespoon onto well oiled or nonstick cookie sheet, placing 2 inches apart. Bake in 350 oven until light brown (about 15 minutes).

Cool, remove from cookie sheet, and glaze.