INGREDIENTS:
1 c. brown sugar
1 c. pumpkin
1/2 c. vegetable oil
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. raisins
1/2 c. nuts
DIRECTIONS:
Mix with mixer real good and drop by spoonfuls on cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
INGREDIENTS AND DIRECTIONS:
Preheat oven to 375 degrees. 1 c. sugar 1 1/2 c. pumpkin (canned is fine) 1 egg 2 c. flour 1 tsp. soda 1 tsp. cinnamon 1/2 tsp. salt 1 c. butterscotch bits 1 c. nuts 1 c. raisins
Cream shortening and sugar. Add pumpkin and egg. Combine flour, soda, cinnamon and salt. Mix this into the creamed mixture. Stir in butterscotch bits, nuts, and raisins. Spoon the cookie dough onto ungreased cookie sheets and bake 10 to 12 minutes. Makes 4 to 5 dozen.
FROSTING:
3 tbsp. butter
4 tsp. milk
1/2 c. brown sugar
1 c. confectioners sugar
3/4 tsp. vanilla
Combine butter, milk and brown sugar in a saucepan and cook until sugar is dissolved. Let cool, then stir in confectioners sugar and vanilla. Frost cookies while they’re hot.
INGREDIENTS:
1 c. butter, softened
1 c. granulated sugar
1 c. canned pumpkin
1 egg
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
1 c. raisins
1 c. chopped walnuts
DIRECTIONS:
Preheat oven to 350 degrees. Cream butter and sugar in a large bowl until fluffy. Add pumpkin, egg, and vanilla, mixing well. In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg, soda, salt and allspice. Add to creamed mixture, mixing well. Stir in raisins and nuts. Drop by rounded teaspoonsful onto greased baking sheet. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
ICING:
1 (3 oz.) pkg. cream cheese, softened
1 c. confectioners’ sugar
2 tbsp. water
Mix all ingredients in a small bowl until smooth. Drizzle icing over cooled cookies. Allow icing to harden. Store in an airtight container. Yield: about 7 dozen.