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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These are soft and i've been told taste better than bakery pumpkin cookies. when i made this i doubled the recipe so i could freeze and save for thanksgiving. They were gone before they got to the freezer. Ingredients:
1/2 cup butter (i use margarine) or 1/2 cup margarine (i use margarine) |
1 1/2 cups sugar |
1 egg |
1 cup canned pumpkin |
1 teaspoon vanilla |
2 1/2 cups all-purpose flour |
1 cup chopped walnuts |
1 cup raisins |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon nutmeg |
1 teaspoon cinnamon |
2 cups powdered sugar |
2 -4 tablespoons milk, for icing consistency |
red and yellow food coloring for icing (mix few drops of red and yelllow mixed with powdered sugar until it turns orange) |
Directions:
1. Cream butter or margarine and sugar together until light and fluffy.
2. beat in egg, pumpkin and vanilla.
3. mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon.
4. add to creamed mixture. mix well.
5. add nuts and raisins. mix thoroughly.
6. drop by teaspoons onto well greased cookie sheets.
7. bake at 350 degrees for 15 minutes or until lightly browned.
8. remove from cookie sheets while still warm.
9. frost when cool.
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