Try making these if you want to impress the family!

My husband & 4 kids declared this their all-time favorite cookie . . . I followed this recipe but didnt have UNsalted butter so had to use salted butter & they were still incredible. Also, I had to use a little milk & a little marmalaid in the frosting in leiu of OJ or heavy cream & also turned out incredible! By the way, Alan is a chocolaholic but swore off chocolate because of this tastier treat. I am not kidding.

Iced Pumpkin Cookies
6 dozen Iced Pumpkin Cookies
Ingredients
1 cup unsalted butter
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped (optional)
1 cup raisins
Icing:
2 cups sifted confectioners’ sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 tablespoons whipping cream, fresh orange juice or rum
Directions
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg (or pumpkin pie spice). Stir into butter mixture until well blended. Add nuts (which I didnt) and raisins (YES). Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. (for me that was only 10 minutes) Cool.
Icing: Cream confectioners’ sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners’ sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.