Prep 25 mins
Cook 15 mins
These cookies are still wonderful without icing!
- 2 1⁄2 cups flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 1 cup butter (no substitutions)
- 1⁄4 cup Crisco shortening (plain)
- 1 1⁄2 cups sugar
- 1 egg
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla
- 1 cup raisins
- 3 tablespoons butter
- 1 1⁄2 cups confectioners' sugar (icing)
- 1 1⁄2 tablespoons milk
- 3⁄4-1 teaspoon maple extract
- 1⁄4 teaspoon vanilla
- 1⁄2 cup finely chopped nuts (pecans OR walnuts are good)
- Set oven to 350 degrees.
- Grease a cookie sheet.
- In a bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
- In another bowl, beat butter, shortening and sugar with an electric mixer until light and fluffy, add in the egg; mix well.
- Add in the pumpkin puree and vanilla; mix very well.
- Slowly mix in the flour mixture until combined.
- Stir in raisins.
- Drop by tablespoonfuls onto greased baking sheet.
- Bake until set (about 15 minutes).
- Cool on wire racks.
- FOR FROSTING: In a bowl, cream butter and both extracts using an electric mixer.
- Gradually add in the icing sugar, alternating with milk, beating well after each addition, until smooth and fluffy, and the desired consistancy for spreading on cookies is achieved.
- Spread OR pipe with a star-tipped pastry bag, a thin layer of frosting on top of each cookie.
- Sprinkle with nuts.
What a delicious cookie. Made these today for Thanksgiving. I hope they last that long. Thanks Kitten for another winning recipe.