Adapted from Crescent City Cooking by Susan Spicer
Makes about 6-7 dozen small cookies
For the cookies:
2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp kosher salt
1 tsp baking soda
1 sticks unsalted butter, room temperature, plus more for greasing the cookie sheets
3/4 cup light brown sugar
3/4 cup granulated sugar
1 large egg
1 cup pumpkin puree (from a can)
1 cup finely chopped walnuts
1 cup golden raisins
For the glaze:
1 1/2 cup confectioners sugar
1/2 + 1/4 tsp ground cinnamon
1/4 cup water
Preheat the oven to 350°F. Grease cookie sheets with butter and set aside.
In a large mixing bowl, whisk together the flour, cinnamon, ginger, cloves, salt and baking soda. Set aside.
Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer. Using the paddle attachment, beat on medium-high until light and fluffy, about three minutes. Add the egg and pumpkin and beat again for one minute. Add the flour mixture, and mix on slow speed just to combine. Then stir in the walnuts and raisins by hand with a rubber spatula.
Measure tablespoon-sized scoops of dough and drop onto the greased cookie sheets, spacing them about 2-inches apart. Bake for about 10-12 minutes, until the cookies are golden brown around the edges and tops are set. Transfer to a wire cooling rack using a metal spatula. Allow to cool to room temperature.
To make the glaze, whisk together the confectioners sugar, cinnamon and water in a small mixing bowl. Using a fork, drizzle the glaze generously over the cookies once they have completely cooled.