1/2 cup butter, softened
3/4 cups Xagave Sweetner
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
1/3 teaspoon ginger
1/2 teaspoon salt
1 cup raisins (optional)
1 cup chopped nuts (optional)
Preheat oven to 400°F.
Mix the butter and Xagave together in a mixing bowl. Stir in eggs and pumpkin.
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended. Stir in raisins and chopped nuts, if using.
Drop by teaspoonful onto a greased cookie sheet. Bake for about 15 minutes.
Remove cookies from oven; allow to cool 1 minute, then transfer to a wire rack to cool completely. Drizzle the icing over the cookies.
Icing
1/4 cup butter, softened
1/2 cup Xagave
1 teaspoon vanilla extract
1/2 cup evaporated milk
In a mixing bowl, beat the butter, Xagave, and vanilla extract until combined. Gradually beat in evaporated milk until smooth. (Note: icing will be thin).
