Pumpkin Spice Latte Cookies
with Raisins

Our Pumpkin Spice Latte Cookies with Raisins are a seasonal treat that we look forward to baking all year long. We use a touch of espresso to give our cookies a rich and satisfying flavor. Each bite is filled with plump raisins and warm spices that are sure to transport your taste buds to a cozy autumn day. From the first bite to the last, our cookies are the ultimate indulgence for anyone who loves pumpkin spice.

Ingredients

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 cups white whole-wheat flour

2 large eggs

1 (15 ounce) can unseasoned pumpkin puree

2 cups light brown sugar

1 cup cottonseed oil

2 tbsp milk, plus 1 tbsp for frosting

1 ½ tsps. Ground Cinnamon plus 1/2 tsp for frosting

½ tsp. Ground Ginger

½ tsp. Ground Nutmeg

½ tsp. Ground Cloves

2 tsps. instant espresso powder plus 1 tsp for frosting

1 tsp vanilla extract

1 cup raisins

8 ounces reduced-fat cream cheese, softened

4 tbsp (1/2 stick) butter, softened

1 cup powdered sugar

Directions

Line two cookie sheets with parchment paper and preheat your oven to 375 degrees
Combine flour, baking soda, baking powder and salt
In a separate large bowl beat together thoroughly the eggs, brown sugar and oil
Add remaining spices, milk, expresso powder and vanilla
Slowly combine flour mixture. Once combine fold in raisins.
Drop mounds (about 2 tbsp per cookie) about 2 inches apart
Bake until firm for about 13 – 14 minutes. Cool completely before frosting
For frosting beat together powdered sugar, cream cheese, butter, espresso powder and cinnamon.
Note you can always substitute 3 teaspoons of McCormick Pumpkin Pie Spice for the cinnamon, Ginger, Nutmeg and Cloves.