These are cookies I grew up eating, a fall tradition. They are called “Pumpkin Yummy” cookies on the recipe card. These cookies also travel well. My mom sent me a batch one autumn while I was living in Chicago and they came to me in mint condition.
These cookies are fluffy and cake-y, pillowy and soft. I am usually not a fan of cake-y cookies, wanting my cookies chewy and crispy. These cookies are the exception. Give them a whirl if you’re hesitant.
The different elements of these cookies is really where it’s at. I have yet to see many recipes combining orange zest and pumpkin but it’s a match made in heaven for sure. Then there are the raisins which add a juicy depth to the cookie. And the brown butter frosting takes it over the top.
I have no idea where this recipe was originally taken from but I’m pretty sure it was before brown butter was cool.
Pumpkin Yummy Cookies
- 1 cup sugar
- 1/2 cup butter
- 1 cup pumpkin puree
- 1 tablespoon grated orange zest
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/4 cup butter browned
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- Beat butter and sugar together until light and fluffy. Add pumpkin and orange zest.
- Add all dry ingredients except for the raisins and mix until just combined.
- Gently stir in the raisins.
- Refrigerate dough for half an hour while the oven preheats to 350 degrees.
- Spoon dough into small rounds onto baking sheet. Bake for 10 to 15 minutes.
- In a saucepan over medium heat, brown the butter. Add powdered sugar, milk and vanilla and whisk until smooth. Top cooled cookies with frosting.