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Iced Pumpkin Cookies recipe

Pumpkin Cookies.

Pumpkin cookies are moist and delectable!Don’t tell the kids they’re eating squash!

Recipe: 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 NESTL ® 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 andgranulated sugar in large mixer bowl for 30 seconds. Add pumpkin,eggs and 2 teaspoons vanilla extract; beat until blended. Graduallyadd flour mixture into pumpkin mixture at low speed until combined.Stir in raisins and nuts. Drop by rounded teaspoons onto ungreasedbaking sheets.
  • Bake for 12 to 15 minutes or until edgesare golden brown. Cool on baking sheets for 2 minutes; removeto wire rack to cool completely. Spread each cookie with frosting.
  • For Frosting: Beat butter, rum extractand 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 (1/60of recipe): Calories: 200 Calories from Fat: 90 Total Fat: 10g 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 propertyof Nestl ® and VeryBestBaking.com, used with permission.

    How to Make Iced Pumpkin Cookies

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