Close
Ingredients
| multipurpose shortening: 1 cup |
| granulated sugar: 1 cup |
| pumpkins (cut into 1" cubes): 1 1/2 cups |
| eggs: 1 |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| butterscotch baking morsels: 1 cup |
| walnuts (chopped): 1 cup (coarsely chopped) |
| seedless raisins (packed): 1 cup |
| salted butter: 6 Tbl |
| 2% milk: 8 tsp |
| light brown sugar (packed): 1 cup |
| powdered sugar (unsifted): 2 cups |
| vanilla extract: 1 1/2 tsp |
Iced Pumpkin Cookies
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
60 min -
Servings
60 serving(s)
Tags
- Preheat oven to 375 degrees.
- Cream the shortening and sugar in standup mixer.
- Add pumpkin and egg.
- Stir slightly to incorporate.
- Combine flour, baking soda, cinnamon and salt.
- Mix this into the creamed mixture.
- Gently stir in the butterscotch morsels, walnuts and raisins.
- Spoon the cookie dough onto ungreased cookie sheets.
- Bake 10-12 minutes.
- For the frosting, combine butter, milk and brown sugar in a saucepan and cook until sugar is dissolved.
- Let cool.
- Then stir in confectioners' sugar and vanilla.
- Let cool a bit (don't let it get hard!), then frost cookies.