OK, I admit it, I have pumpkin on the brain!Â Â ButÂ if you’re like me & you haveÂ more of that Libby’s pumpkin puree than you know what to do with, these pumpkin recipes are here to help!
These Iced Pumpkin Cookies are a great way to ring in the holidays.Â They are a perfect sidekick forÂ your morning coffee or as an after dinner treat.Â No matterÂ when youÂ eat them, I assure you thatÂ you’re going to beÂ gobbling them up quick!
- 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’SÂ® 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 NESTLÃ‰Â® CARNATIONÂ® Evaporated Milk
What’s Next for the Cookies:
Go ahead & preheat your oven to 350 F or 175 C.
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.
BakeÂ 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.
What’s Next for the 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).
Eat well & Laugh often!