Cookies
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
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).
