Pumpkin Drop Biscuits with Cream Cheese Frosting
These plump drop biscuits offer true pumpkin pie flavor, drizzled with a smooth cream cheese frosting that pairs perfectly with pumpkin spices.
Story
These plump drop biscuits capture the authentic taste of pumpkin pie, crowned with a smooth cream cheese frosting that perfectly complements the warm blend of pumpkin spices.
Ingredients
Raisins (5 oz)
1 cup
Medium-gluten flour (white)
3 cups
Cinnamon powder
1 1/2 teaspoons
Baking soda
1 teaspoon
Clove powder
3/4 teaspoon
Nutmeg powder
3/4 teaspoon
Salt (slightly less)
1/2 teaspoon
Sugar
1 1/3 cups
unsalted butter (slightly softened)
1/3 cup
corn oil (or other flavorless vegetable oil)
1/2 cup
light molasses
1/4 cup
vanilla extract
1 1/2 teaspoons
canned pumpkin (not seasoned pumpkin pie filling)
1 cup
Instructions
1
Prepare the Raisins
In a small bowl, cover the raisins with hot water. Let stand for 10 minutes. Drain and set aside.
2
Mix the Dry Ingredients
In a medium bowl, thoroughly whisk together the flour, cinnamon, baking soda, cloves, nutmeg, and salt; set aside.
3
Mix the Dough
In a large bowl, use an electric mixer on medium speed to beat the sugar and butter until very well combined and fluffy. Reduce the speed to low, and beat in the oil, molasses, vanilla, and pumpkin until evenly combined. Beat or fold in the flour mixture, then add the raisins until evenly combined.
4
Bake
Drop the dough in golf ball-sized mounds onto baking sheets, spacing them about 2 inches apart. Bake one sheet at a time in the upper third of the oven for 11 to 16 minutes, until lightly browned and slightly darker at the edges. Rotate the baking sheet from front to back halfway through baking for even coloring.
5
Cool
Transfer the baking sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Use a spatula to transfer the cookies to a wire rack. Let stand until completely cooled.
