3 cups all-purpose, unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
⅛ teaspoon ground clove
½ teaspoon salt
½ (1 stick) unsalted butter; softened to room temperature
1½ cups granulated sugar
1 cup canned pumpkin puree
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 cups seedless raisins
1½ cups confectioner's sugar
3 tablespoons fresh lemon juice
Place oven racks in the lower- and upper-middle positions and heat oven to 350 degrees. Lightly spray two cookie sheets or jelly roll pans with vegetable oil. Set aside.
In a medium bowl whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, clove and salt until combined; set aside.
Using an electric mixer with the paddle attachment, combine butter, sugar, pumpkin, egg and vanilla; beating just until blended. Add flour mixture and mix at medium-low until the mixture begins to come together. Add raisins and mix at medium speed until completely incorporated, about 30 seconds.
With a ⅛-cup cooking scoop (or two spoons) drop dough about 1-inch apart onto the baking sheets (nine cookies per sheet); press each mound slightly to flatten. Bake 8 minutes then carefully switch pan positions and rotate pans 180-degrees. Bake 7 minutes more, or until lightly browned.
Cool cookies in pans 2 minutes then transfer to wire racks to cool completely. Repeat with remaining dough.
For the icing: Add sugar and 2 tablespoons lemon juice to a medium glass or stainless steel mixing bowl. Whisk until combined. If too thick, add and whisk-in lemon juice, ½-teaspoon at a time, until desired consistency.
Pour frosting into a decorating bag with a small tip. Alternately, put icing in a sandwich bag, close bag and snip off a pencil tip-sized corner. Squeeze frosting across each cookie in thin, random lines. Allow frosting to set and dry.
Makes 36 cookies.
@Recipe nutrition:Nutrition values per cookie: 135 calories (19.4 percent from fat), 2.9 g fat (1.7 g saturated fat), 27 g carbohydrates, 0.8 g fiber, 1.5 g protein, 13 mg cholesterol, 69 mg sodium.