2 and 3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

1 and 1/2 cup raisins

2 sticks (minus 2 tablespoons unsalted butter)

1 cup firmly packed brown sugar

2 eggs

1 and 1/2 cups unseasoned canned pumpkin

Glaze

6 tablespoons unsalted butter

1 and 1/2 cups powdered sugar

Pre-heat the oven to 375

Sift together all dry ingredients, beat butter with brown sugar until fluffy, add eggs one at a time,

beating well after each addition. It’ll look curdled, don’t worry. Add pumpkin, mix until combined,

add raisins. Drop large spoonful of cookie dough onto greased or parchment lined cookie sheets,

bake in the top third of pre-heated oven until top springs back when touched (15-18 minutes). Make

the glaze by melting the butter and whisking in the powdered sugar, add water if too thick…

Drizzle on top of cookies. Simply my favorite cookie of all time. I cannot tell you how often

I’ve made them since getting the Il Fornaio Baking Book by Franco Galli over 10 years ago.

I must confess, I never sift the dry ingredients, and dump icing on each cookie rather than drizzle.