5 1/2 cups all-purpose flour
5 Tbsp pumpkin pie spice
3/4 tsp baking soda
1/4 tsp baking powder
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1 cup molasses
white cake icing
Mix dry ingredients in a medium bowl and set aside.
Beat butter in a large bowl until light and fluffy. Add brown sugar and molasses and eggs. Beat well.
Gradually beat in dry mixture on low speed. Dough will be super thick.
Divide dough into three parts and wrap in plastic. Refrigerate until firm; about 1 1/2 hours.
Roll dough on lightly floured surface to 1/4 inch thickness. Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment-lined baking sheets. Place raisins.
Bake in pre-heated oven at 350 for 11-13 minutes. Let cool 2-3 minutes and then decorate with icing. Makes about 20 cookies.