Soft Pumpkin Cookies Recipe

To make the cookies

1. Preheat oven to 350°C. Grease the baking sheets.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
3. Beat sugar and butter in a large mixer bowl until well blended. Beat in pumpkin puree, egg and 1 teaspoon vanilla extract until smooth.
4. Gradually beat the flour mixture from the medium bowl into the pumpkin mix in the large bowl until a soft batter forms. The pumpkin cookie batter will be very wet (more like a brownie batter than your average cookie batter).
5. (Optional) Lightly dust the raisins with flour (or toss in a small bowl with some flour) and fold into the wet mix.
6. Drop by rounded tablespoon onto prepared baking sheets.
7. Bake for 15 to 18 minutes or until the edges are firm.
8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To make the glaze

1. Combine sifted powdered sugar, milk, 1 tablespoon butter and the remaining 1 teaspoon vanilla extract in a small bowl until smooth.
2. Drizzle it over the tops of the cookies using a spoon. Or, you can spread the glaze over the tops of the cookies and add sprinkles or chopped pumpkin seeds if you want to dress them up a bit more.