1 c (5 ounces) raisins
3 c all purpose white flour
1 ½ tsps ground cinnamon
1 tsp baking soda
¾ tsp ground cloves
¾ tsp ground nutmeg
Scant ½ tsp salt
1 1/3 c sugar
2/3 c butter (1 stick + 2 2/3 TBSP)
½ c corn oil (I used canola)
¼ c light molasses
1 ½ tsp vanilla extract
1 c canned pumpkin
Cream Cheese Frosting
2 ½ c powdered sugar
1 3-ounce pkg cream cheese, cut into chunks, slightly softened
¼ tsp vanilla extract
1 tbsp orange juice (I used milk instead)
Preheat oven to 350 degrees. Grease several baking sheets.
In a small bowl, cover the raisins with hot water. Let stand for 10 minutes. Drain and set aside (I used golden raisins).
In a small bowl, thoroughly stir together the flour, cinnamon, baking soda, cloves, nutmeg and salt, set aside. In a large bowl, beat sugar and butter until blended and fluffy. Reduce the speed to low and beat in the oil, molasses, vanilla and pumpkin until blended. Beat or stir in the flour, and then the raisins.
Drop onto baking sheets in golf ball size amounts, 2 inches apart. Bake cookies one sheet at a time for 12-15 minutes until lightly brown all over and slightly darker at the edges. Let cool for 2 minutes before transferring to wire rack.
In a large bowl, beat powdered sugar, cream cheese and vanilla until blended and smooth. Add OJ (or milk) and beat until blended. If frosting is stiff, add water or milk until thin enough to spread but still firm.
Swirl about 1 tsp frosting over the center of each cookie top. Let stand until frosting is set, about 1 hour. Store in a single layer or layered with wax paper in an airtight container for up to one week or freezer up to one month.