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Pumpkin cookies are moist and delectable!
Don't tell the kids they're eating squash!
Iced
Pumpkin Cookies
- Cookies:
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 LIBBY'S® 100% Pure Pumpkin
2 large eggs
4 teaspoons vanilla extract - divided use
2 cups raisins
1 cup nuts, chopped
- Frosting:
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
- For Cookies: Preheat oven
to 350°F (175°C).
- 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: Beat 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).
Makes 5 dozen cookies.
Nutritional Information
Per Serving (1/60 of recipe): Calories: 200 Calories from Fat:
90 Total Fat: 10 g Saturated Fat: 3 g Cholesterol: 15 mg Sodium:
95 mg Carbohydrates: 26 g Dietary Fiber: .5 g Sugars: 19 g Protein:
2 g
Recipe and photograph are
the property of Nestlé® and VeryBestBaking.com, used with permission.
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