Pumpkin Raisin Cookies with Cinnamon Icing

From The Love of Cooking Blog. I added raisins to the recipe, thinking they would go nicely, and they did. Everyone at tennis this morning loved them.

2  cups  flour

1/2  cup  whole wheat flour

1  tsp  baking powder

1/2  tsp  baking soda

1/2  tsp  salt

2  tsp  pumpkin pie spice

1/2  cup  butter, softened

1-1/2  cup  white sugar

1  cup  canned pumpkin puree

1  egg

1  tsp  vanilla extract
Heaping handful of raisins, optional

Preheat the oven to 350°. Line a baking sheet with a silpat mat.

Combine the flours, baking powder, baking soda, and salt together in a bowl. Mix well.

In another bowl beat the pumpkin pie spice, butter, and sugar together with a mixer until creamy. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. Slowly add the flour mixture to the pumpkin mixture until just combined.

Drop by the spoonful onto the silpat mat lined baking sheet. Flatten slightly if you want a thinner cookie. Place into the oven and bake for 15 minutes. Cool on a wire rack.

Cinnamon Icing:

1  tsp  cinnamon

1  tsp  vanilla extract

2  cups  powdered sugar

3-4  Tbs  milk (or cream)

1  Tbs  melted butter

Combine all of the ingredients together in a bowl and mix thoroughly. Place the cookies on a wire rack over waxed paper. Spread the icing over the top of each cookie.