Iced Pumpkin Cookies

1 cup sugar
1 cup pumpkin puree
½ cup butter brought to room temperature
1 tablespoon grated orange peel
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
 
½ cup raisins or chopped walnuts or pecans
 
¼ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons orange juice, milk or half and half 

Preheat oven to 375°.

In a stand mixer, cream together butter and sugar until light and fluffy, then add pumpkin and orange peel. In a separate bowl, whisk together flour and next four ingredients, then add to butter mixture.  Mix just until well blended, then stir in raisins or nuts.

Drop by teaspoonful onto ungreased baking sheet and bake until set and lightly golden, about 9-10 minutes.  After cooling on a wire rack, spread with icing.

To make icing, whip together butter, powdered sugar and vanilla.  Gradually add in orange juice or milk to desired consistency.

Makes about 6 dozen.

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