Instructions: Preheat oven to 350 degrees.

Cream together butter and sugar. Add eggs and mix. Add vanilla and pumpkin and mix. Add flour, baking powder, salt and spices and mix. Add raisins and pecans and combine. Batter is not like a regular cookie dough; it is more like a batter. Use a small cookie/ice cream scooper for size and consistent shape.

Line baking pan with parchment paper or grease pan lightly with oil or shortening. Bake for 10-15 minutes or until done. Cut into one for doneness or check the bottom for brown-ness.

Frosting Directions: Heat butter at low temperature; heat until browned. Add sugar, whisk together which will create a thick goopy consistency. Add cream to smooth out and thin consistency. Keep whisking; do not become worried if the frosting starts to break. Just slowly add more cream and/or sugar to bring it back together. You are aiming for a thick, glaze frosting. Add vanilla. While frosting is still hot, dip tops of cookies into it and let dry.

Pazzicani Says: I never have luck with this recipe, but Im including it for those of you who have the knack! The cookies are great without the frosting, very cake-like.

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