Iced Pumpkin Cookies
- Ready In:
- 25mins
- Ingredients:
- 17
- Yields:
-
5 dozen
- Serves:
- 60
ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 2 cups vegetable shortening
- 2 cups granulated sugar
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 4 teaspoons vanilla extract, divided
- 2 cups raisins
- 1 cup nuts, chopped
- 2⁄3 cup butter, softened
- 3 -4 teaspoons rum extract
- 4 cups powdered sugar
- 1⁄2 cup evaporated milk
directions
- Preheat oven to 350°F.
- Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl.
- Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined.
- Stir in raisins and nuts.
- Drop by rounded teaspoons onto ungreased baking sheets.
- Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
- For Frosting: butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).
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RECIPE SUBMITTED BY
Mommy, a wanna be svelte domestic goddess, tech geek, avid reader and lover of doggies.
Parent of a teenage boy and a preschool girl - someone is AlWAYS unhappy with something I've done in my house, but they both give my life definition and joy.
When I have free time I love to indulge my passion for photography.
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