Pumpkin Rocks
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
3 dozen
ingredients
- 236.59 ml raisins
- 709.77 ml all-purpose flour
- 7.39 ml ground cinnamon
- 4.92 ml baking soda
- 3.69 ml ground cloves
- 3.69 ml ground nutmeg
- 2.46 ml salt
- 315.37 ml granulated sugar
- 157.80 ml unsalted butter, slightly softened
- 118.29 ml corn oil
- 59.14 ml light molasses
- 7.39 ml vanilla extract
- 236.59 ml canned pumpkin
-
Frosting
- 591.47 ml powdered sugar
- 85.04 g cream cheese, slightly softened and cut into chunks
- 1.23 ml vanilla extract
- 14.79 ml orange juice
directions
- Preheat the oven to 350 then grease several baking sheets or coat with nonstick spray.
- In small bowl cover raisins with hot water then let stand 10 minutes.
- Drain well and set aside.
- In medium bowl stir flour, cinnamon, baking soda, cloves, nutmeg and salt then set aside.
- In large bowl with electric mixer on medium beat sugar and butter until very blended and fluffy.
- Reduce speed to low and beat in oil, molasses, vanilla and pumpkin until evenly incorporated.
- Beat or stir in flour mixture then add raisins until evenly incorporated.
- Drop dough onto baking sheets in golf ball size mounds spacing 2” apart.
- Bake cookies one sheet at a time in upper third of oven for 15 minutes.
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RECIPE SUBMITTED BY
Lise in Indiana
Otterbein, IN
<p>I've been a farm wife for more than 30 years, driving tractors and semi-trucks, and raising corn, soybeans, beef cows, and 4 daughters. We are going against big farm trends and diversifying (rather than specializing), adding laying hens, honey bees and milk goats to our farm. I have too many interests, but especially love artistic pursuits, such as pottery, painting, music, gardening,and creative cooking.</p>