1 rating

Pumpkin Maple Dreams

Holly L. Sheridan of received an honorable mention in the 2000 contest for these rich, nutty cookies.

  • Yield: About 4 dozen cookies



  • 21/2 Cups flour
  • 2 Teaspoons pumpkin pie spice
  • 1 Teaspoon each: baking powder, baking soda
  • 11/2 Teaspoons salt
  • 2 sticks (1 cup) butter
  • 1/4 Cup shortening
  • 11/2 Cups sugar
  • 1 egg
  • 1 can (15 ounces) pumpkin puree
  • 1 Teaspoon vanilla extract
  • 1 Cup raisins

Maple frosting

  • 3 Tablespoons butter, softened
  • 11/2 Cups confectioners' sugar
  • 11/2 Tablespoons milk
  • 3/4 Teaspoons maple flavoring
  • 1/4 Teaspoon vanilla extract
  • 1/2 Cup chopped nuts, such as pecans or walnuts


1. Heat oven to 350 degrees. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in bowl; set aside. Beat butter, shortening and sugar in bowl of electric mixer until light and fluffy. Add egg; mix well. Add pumpkin and vanilla; mix until incorporated. Slowly mix in flour mixture until combined. Stir in raisins. Drop by tablespoon onto greased baking sheet. Bake until set, about 15 minutes. Cool on wire racks.

2. For frosting, cream butter in bowl of electric mixer. Gradually add sugar, alternating with milk, beating well after each addition, until smooth and fluffy. Mix in maple flavoring and vanilla. Spread (or pipe with star-tipped pastry bag) a thin layer of frosting on top of each cookie. Sprinkle with nuts.


Maple frosting