1/2c unsalted butter, softened
1c sugar
1/2c brown sugar
1 egg
1c pumpkin purée
3tsp pumpkin pie spice
1tsp vanilla extract
1/2tsp rum extract
1tsp baking powder
1tsp baking soda
1/2tsp sea salt
1-1/2c all-purpose flour
1c whole wheat pastry flour
1c golden raisins
1c pecans, coarsely chopped
1) Preheat oven to 350°F.
2) In bowl of electric stand mixer, cream together butter & sugars.
3) Add egg, pumpkin purée, pumpkin pie spice, and vanilla & rum extracts; beat until creamy.
4) In a medium bowl, combine baking powder, baking soda, salt, & flours. Add to pumpkin mixture and mix well.
5) Fold in raisins & pecans.
6) Drop by tablespoons on parchment-lined cookie sheet.
7) Bake for 15 minutes.
8) Cool completely before frosting.
Cinnamon-Rum Cream Cheese Frosting
8oz neufchatel or cream cheese, softened
1/2c butter, softened
1tsp vanilla extract
1/2tsp rum extract
1/2tsp ground cinnamon
4c powdered sugar (or more for desired thickness)
1) In bowl of electric stand mixer, cream together cream cheese, butter, vanilla & rum extracts, & cinnamon until light & fluffy.
2) Add powdered sugar and mix until well incorporated.
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