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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | butter unsalted |
| 1 Tasse | sugar |
| 1 Tasse | Cooked; pureed pumpkin (fresh or canned) |
| 1 | egg |
| 1 Teelöffel | vanilla extract pure |
| 2 Tasse | all-purpose flour unbleached |
| 1 Teelöffel | Baking powder | |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1 Teelöffel | cinnamon |
| 1/2 Teelöffel | nutmeg freshly grated |
| 1 Tasse | Walnuts coarsely chopped |
| 1 Tasse | raisins |
| 2 Tasse | Sifted confectioner's sugar |
| 1/4 Tasse | butter softened |
| 1 Teelöffel | vanilla |
| 3 Esslöffel | Whipping cream; fresh orange juice or rum |
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Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
Icing: Cream confectioner's sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioner's sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
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