Iced Pumpkin Cookies
These Iced Pumpkin Cookies are moist and delectable! The icing flavored with rum adds an intriguing flavor.
- 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 oz.) LIBBY'S® 100% Pure Pumpkin
- 2 large eggs
- 4 teaspoons vanilla extract, divided
- 2 cups raisins
- 1 cup nuts, chopped
- 2/3 cup butter, softened
- 3 teaspoons to 4 rum extract
- 4 cups powdered sugar
- 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
Directions, Reviews, Nutrition
PREHEAT oven to 350° F.
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.
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.
BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).
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Incredibly Moist Cookie
I was a little concerned about how soft the batter was for this one, but the cookies baked up fine and are incredibly moist. I found the frosting a little sweet, however, so next time I plan to soak the raisins in rum and skip the frosting.
This is a very soft moist cookie. I made them for a family reunion and everyone raved over them. My husbands aunt even begged me for the recipe. I did subtitute dried cranberries instead of the rasins. It adds a nice tartness to the pumpkin flavor.
Iced Pumpkin Cookies
I've held onto this recipe to try for over two years and today was the day. I love the moistness of the cookie. I remind myself that with the pumpkin, raisins and nuts that it is nutritional because one is not enough. I liked the icing and was glad that I only used 3 teaspoons of rum extract or it would have been too powerful of a flavor for me. I'm taking some to work tomorrow to share and see what my coworkers think.
These cookies are absolutely delightful, flavorful and a definite crowd pleaser. I omit the nuts, raisins and frosting. Instead I top each with half a pecan and then bake. These are my teenage sons favorite. I usually use 2 cups whole wheat flour and 2 cups white flour.
These were very delicious-even without the frosting! Great after school snack--and somewhat healthy as well.....
Serving Size: 1/60 of Recipe
Servings Per Recipe: 60
- Amount Per Serving
- Calories: 200
- Calories from Fat: 90
- Total Fat: 10g (16% of DV)
- Saturated Fat: 3g (16% of DV)
- Cholesterol: 15mg (4% of DV)
- Sodium: 95mg (4% of DV)
- Carbohydrates: 26g (9% of DV)
- Dietary Fiber: .5g (4% of DV)
- Sugars: 19g
- Protein: 2g
- Vitamin A: 20% of DV
- Vitamin C: 0% of DV
- Calcium: 2% of DV
- Iron: 4% of DV
*Percent Daily Values are based on a 2,000 calorie diet.