Pumpkin Cookies with Cream Cheese Frosting

Preheat oven to 350 degrees (180 degrees Celsius). Place raisins in a small bowl and cover with orange juice. Set aside.

In a large bowl, cream the butter and sugar. Stir in egg, vanilla, and ginger. Mix in pumpkin.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Fold dry ingredients into pumpkin mixture. Drain raisins and add to the batter, mixing just enough to incorporate.

Drop by two tablespoonfuls onto an ungreased cookie sheet, allowing a one inch space between each cookie. Bake until set and only slightly golden brown around the edges, about 15-18 minutes. Allow to cool completely and frost with cream cheese frosting (recipe follows).

For the frosting:

4 ounces (110g) cream cheese, at room temperature

4 tablespoons (55g) unsalted butter, at room temperature

1 cup (80g) confectioner’s sugar

1/2 teaspoon pure vanilla extract

1 teaspoon heavy cream (or milk—whatever you have)

Cream butter and cream cheese together. Stir in sugar, vanilla, and cream. Use a whisk to break up any lumps.