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.