The first thing you want to do is get your oven preheated to 350, line a baking sheet with parchment or a silpat.

In a large mixing bowl cream together the brown sugar and shortening together using an electric mixer until nice and fluffy.

Add in the egg and vanilla and continue to mix at a low speed until well mixed

In a medium bowl combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix your dry ingredients thoroughly with a whisk or sift together with a sifter or sieve.

Gradually incorporate the dry ingredients into the wet ingredients mixing well after each addition.

Now mix in the zucchini, stir thoroughly until it is well incorporated throughout the batter. Once the zucchini is mixed in fold in the raisins stirring until they are evenly distributed.

Using a spoon or a dough scoop drop batter onto cookie sheet a couple of inches apart press them gently to flatten a little.

Bake for 10-12 minutes or until a light golden brown. Once the cookies are finished remove them from the baking sheet and allow to cool on a cooling rack. They need to be completely cooled before icing.

To make the frosting–

Make sure that your cream cheese and butter are softened to room temperature .

In a medium bowl with an electric mixer, cream butter. and cream cheese together until light and fluffy.

Add in the vanilla and a pinch of salt and mix again.

Now add in the powdered sugar a little at a time, mixing between each addition until it is all mixed in.

Once the icing is finished frost each of the cooled cookies with a nice layer of frosting.

If you are planning to store these cookies allow them to sit out until the frosting sets, it will get firm enough on top so that stacking the cookies in a container or plastic wrap touching the frosting won’t make a mess.

When you are ready to store the cookies place them in an airtight container with wax paper or parchment paper in between the layers.