This pumpkin cookie recipe takes only a few minutes to make and is the perfect cookie to serve with coffee while sitting around the fire and savoring the joy of the Christmas season.

We usually think of making pumpkin desserts around Thanksgiving, and I love them at Christmas as well. But I love anything pumpkin anytime of the year. This delicious cookie is a perfect example of why I love pumpkin.

When serving it at Christmas, a little sprinkling of sugar will dress it up and give it a little sparkle. I prefer white granulated sugar, but you may prefer to use your choice of colored sugar.

Preheat oven to 350°.

In small mixing bowl combine:
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
Set aside.

In large mixing bowl beat 1 cup softened butter for 1 minute. Add:
¾ cup granulated sugar
¾ brown sugar (packed)
Beat until fluffy and then add:
1 egg
1 cup canned pumpkin
2 teaspoons vanilla
Beat well, then add dry ingredients and mix until well blended.
Stir in:
½ cup raisins
½ cup chopped walnuts

Drop by teaspoonfuls 2 inches apart onto greased cookie sheet.

Bake at 350° 10 to 12 minutes.

Cool on baking sheet for 2 minutes before transferring to wire rack to finish cooling.

Frost with Cream Cheese Frosting and garnish with chopped walnuts.

Cream Cheese Frosting

In medium mixing bowl beat until light and fluffy:
3 ounces softened cream cheese
¼ cup softened butter
1 teaspoon vanilla
Gradually add 2 cups powdered sugar and beat until smooth.