The pomegranate juice and passion fruit syrup in this rosé wine-based cocktail give it a delicious flavor.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 36 |
| Yield: | 3 dozen cookies |
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 pinch ground cinnamon, or to taste
- 1 pinch ground nutmeg, or to taste
- 2 ½ cups all-purpose flour
- ½ cup chopped walnuts
- ½ cup raisins
- ½ cup brown sugar
- 4 tablespoons milk
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- ¾ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream butter and brown sugar for cookies together in a bowl with an electric mixer. Stir in pumpkin, then egg. Add baking soda, baking powder, vanilla extract, salt, cinnamon, and nutmeg. Stir in flour. Mix in walnuts and raisins.
- Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake each sheet on the bottom rack in the preheated oven for 6 to 7 minutes; continue to bake on the top rack until edges are golden, 6 to 7 minutes more. Continue with remaining cookie sheets in this manner. Let cookies cool on the cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- While the cookies cool, melt brown sugar, milk, and butter for frosting in a medium pot over low heat. Bring to a boil; continue to boil mixture for 2 minutes, stirring constantly. Remove from heat and cool for 3 to 10 minutes. The longer the mixture is cooled, the thicker the frosting will be on the cookies.
- Add powdered sugar and vanilla extract to the frosting mixture, stir well, and drizzle or spread onto cooled cookies. Allow the cookies to cool for 1 to 2 hours before stacking.
- White or dark brown sugar can be substituted for light brown sugar.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 104 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made half the recipe and got 16 cookies. They did not spread very much so I patted them down as soon as they came out of the oven. They were ok but I don’t think I will make them again. Thanks anyways for the recipe.