1 cup butter, at room temperature
1 cup sugar
1 cup canned pumpkin puree
1 egg, lightly beaten
1 tsp. vanilla extract
2 cups unbleached all-purpose white flour
1 tsp. baking powder
1 tsp baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup chopped toasted peanuts
1 cup raisins
1/2 cup chocolate chips


In mixing bowl cream together the butter and sugar.

Add pumpkin, egg, and vanilla, and mix until well blended.

Sift together the flour ,baking powder, baking soda, cinnamon, PP spice, and salt and add to mixing bowl.

Stir well to make a soft batter.

Stir in nuts,raisins,and choc. chips.

Drop by rounded Tbsp. onto large unoiled baking sheets allowing space between cookies.

Bake 10-12 minutes until centre comes out clean with toothpick.


Penuche Glaze

3 Tbsp. butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2 cups confectioners sugar


In medium saucepan, heat butter and brown sugar over medium heat until bubbly.

Cook stirring constantly for 1 minute until slightly thickened.

Beat in the milk.

Blend in Confectioners sugar till glaze is smooth and spreadable.Using butter knife spread
glaze on cookies.

Kitchen Notes

Make sure to use pumpkin puree and not pumpkin pie filling.

Glaze hardens quickly so keep saucepan over stove on very low heat.

I also just drizzled icing on cookies with back of a metal spoon.