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Pumpkin Raisin Cookies Recipe

"I got the recipe for these chewy cookies from my grandmother," explains Carol Preston of Bloomington, Indiana. "Every time I prepare a batch, they're gobbled up in no time."
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch + cooling YIELD:18 servings

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Dash salt
  • 1 cup raisins
  • FROSTING:
  • 2 tablespoons butter
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Directions

  • 1. In a large bowl, cream shortening and sugar until light and fluffy. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins.
  • 2. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Cool on wire racks to cool.
  • 3. For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies. Yield: about 3 dozen.

Nutritional Facts

1 serving (2 each) equals 224 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 116 mg sodium, 39 g carbohydrate, 1 g fiber, 2 g protein.