PUMPKIN COOKIES
KEY INGREDIENTS
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 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- ●2 large eggs
- ●4 teaspoons vanilla extract, divided
- ●2 cups raisins
- ●1 cup nuts, chopped
- ●2/3 cup butter, softened
- ●3 to 4 teaspoons rum extract
- ●4 cups powdered sugar
- ●1/2 cup NESTLÉ® CARNATION® Evaporated Milk
MAKE IT
Step 1
Preheat oven to 350° F.
Step 2
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.
Step 3
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.
Step 4
Beat butter, rum extract and remaining 2 teaspoons vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).
