These cakelike cookies are so irresistible that we sold zillions of them at Spice Inc., and I still have to make them about twice a year for my friend Daniel when he gets a craving. Although pumpkin tends to suggest fall, these moist, spicy cookies can—and should—be made all year round.

　　

Ingredients

makes 2 to 3 dozen cookies

　　2 cups flour

　　1 teaspoon ground cinnamon

　　1/2 teaspoon ground ginger

　　1/2 teaspoon ground cloves

　　1 teaspoon salt

　　1 teaspoon baking soda

　　1/2 pound (2 sticks) unsalted butter

　　3/4 cup brown sugar

　　3/4 cup granulated sugar

　　1 egg

　　1 cup canned pumpkin puree

　　1 cup chopped walnuts

　　1 cup raisins

　　

Old-Fashioned Glaze

1 cup confectioners’ sugar

　　1/2 teaspoon ground cinnamon

　　1 tablespoon water

　　

Step 1

Preheat the oven to 350°F and grease the baking sheets.

　　

Step 2

Sift the flour, cinnamon, ginger, cloves, salt, and baking soda into a large bowl or onto a sheet of parchment paper.

　　

Step 3

Cream the butter and both sugars in the bowl of an electric mixer, using the paddle attachment. Add the egg and pumpkin and mix until fluffy. Stir in the sifted ingredients at a slow speed, until just mixed, then stir in the walnuts and raisins. Drop by the tablespoon onto greased cookie sheets and bake for about 12 minutes, until the tops are set and the cookies are golden around the edges. Use a fork to drizzle glaze onto the cookies after they have completely cooled.

　　

Old-Fashioned Glaze

Step 4

Whisk the ingredients together in a small bowl.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.