Pumpkin raisin cookies

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

1/8 teaspoon ground clove

½ teaspoon salt

8 ounces (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

Icing

1½ cups confectioners 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 baking 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 an 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, a 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

Don Mauer