Name: Iced Pumpkin Cookies
Prep time: 30 s
Cook time: 12 s
Total time: 42 s
Yield: 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 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 2 large eggs; 4 teaspoons vanilla extractdivided; 2 cups raisins; 1 cup nutschopped; 2/3 cup buttersoftened; 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).