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I've been on a baking/cooking roll the past few days - those close to me can always tell when something is on my mind - I get stuck in the kitchen ;) It will pass...

Loving the cool weather - Inspired me to bake up a batch of pumpkin cookies late last night. I doubled the recipe and got about 38 large cookies. They would go well a glass of hot apple cider - while curled up next to a crackling fireplace...but instead, they'll end up at work for my taste testers ;)

Pumpkin Cookies with Cream Cheese Frosting
1 cup golden raisins
1 cup orange juice
1 stick of unsalted butter - room temperature
1.5 cups sugar
1 egg
1 teaspoon vanilla
1 teaspoon freshly grated ginger
1 cup canned pumpkin
2.5 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
½ cup chopped dates (optional or you can use Pecans)

Preheat the oven to 350 degrees. Place raisins in a small bowl and cover with Orange Juice - set aside.

In a large bowl - cream butter and sugar. Add vanilla, egg, and ginger. Mix in pumpkin.

In a medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice.

Fold in dry ingredients into pumpkin mixture. Drain raisins and add to batter - add dates and mix gently.

Drop by two tablespoonfuls (ice cream scooper works great) onto an ungreased cookie sheet - allow one inch space between each cookie.

Bake until set and golden around the edges - 15 to 18 minutes. Cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

4 oz cream cheese - room temperature
4 tablespoons unsalted butter - room temperature
1 cup confectioner?s sugar
½ teaspoon vanilla
1 teaspoon cream or milk

Cream butter and cream cheese - stir in sugar, vanilla, and cream. Use a whisk to break up any lumps.