If you love everything pumpkin then these cookies are perfect for you.

I found this recipe as I was looking ways to use the ingredients of pumpkin puree and pecans I had left over.

The cookies are perfect to go with your morning cookie or to set out for breakfast or brunch. I think they'd be perfect for when all the family stays over during the holidays.

They don't ask for frosting, but if you did ice them I think a cream cheese forsting would taste best on these.

1/2 cup butter, softened
1 1/4 cups dark brown sugar
2 eggs, beaten
1 1/2 cups cooked pumpkin, drained (or canned)
2 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/3 teaspoon ginger
1 cup golden raisins
1 cup chopped nuts
1 teaspoon butter rum Schnapps (optional) * I used Rumchata.

Preheat oven to 400°F.In a teacup, stir the raisins with the butter rum Schnapps (or use a teaspoon warm water). Soak for 15 minutes.Butter should be softened slightly but not nearly melting. Cream together butter and sugar until light and fluffy. Stir in eggs and pumpkin.In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).Stir in raisins, the liquid they steeped in, and chopped nuts.

Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes. Be careful not to overbake or cookies will be dry.

Remove cookies from oven; allow to cool 1 minute, then remove using a spatula, to continue cooling on a wire rack. When completely cool, store in plastic bag, wrap tightly and freeze, or use to fill the cookie jar.