Iced Pumpkin Cookies

Name: Iced Pumpkin Cookies
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 60 cookies, 60 serving(s)
Ingredients: 1 cup shortening; 1 cup sugar; 1 1/2 cups pumpkin; 1 egg; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1 cup butterscotch chips; 1 cup walnuts (coarsely chopped); 1 cup raisins; 6 tablespoons butter; 8 teaspoons milk; 1 cup brown sugar; 2 cups confectioners' sugar; 1 1/2 teaspoons vanilla

Submitted by cassie_bess

"These delicious cookies have always been my favorite for the holidays, but you can make them anytime of the year."

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Ready In:: 2hrs
Ingredients:: 16
Yields:: 60 cookies
Serves:: 60

ingredients

COOKIES
1 cup shortening
1 cup sugar
1 ¹⁄₂ cups pumpkin
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
¹⁄₂ teaspoon salt
1 cup butterscotch chips
1 cup walnuts (coarsely chopped)
1 cup raisins
FROSTING
6 tablespoons butter
8 teaspoons milk
1 cup brown sugar
2 cups confectioners' sugar
1 ¹⁄₂ teaspoons vanilla

directions

Preheat oven to 375 degrees.
Cream the shortening and sugar in standup mixer.
Add pumpkin and egg.
Stir slightly to incorporate.
Combine flour, baking soda, cinnamon and salt.
Mix this into the creamed mixture.
Gently stir in the butterscotch morsels, walnuts and raisins.
Spoon the cookie dough onto ungreased cookie sheets.
Bake 10-12 minutes.
For the frosting, combine butter, milk and brown sugar in a saucepan and cook until sugar is dissolved.
Let cool.
Then stir in confectioners' sugar and vanilla.
Let cool a bit (don't let it get hard!), then frost cookies.

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Reviews

These cookies were awesome! I am not a big fan of raisins, so I left them out. I also didn't frost them, thought they tasted good enough without the frosting. I made the frosting but ended up not using it. Thanks!

canson
This cookie is a STANDOUT! I plan to add it to my regular holiday cookie list, but the thing I like is that these can also be used around October and Thanksgiving. They don't freeze all that well--the cookie stays fine, but the frosting changes consistency. Still, they taste delicious!

The Crazy Chef
I choose this recipe because i had run out of brown sugar (I used a different frosting: 1/4 c butter, 2 1/4 c powdered sugar, 3/4 teas vanilla extract, 1 T milk {times two}). I had a 15 ounce can of pumpkin and dumped the whole thing in, ommitting the nuts, raisins, and butterscotch. It was incredibly good and moist. It was cakier and alittle spongy, perfect for the thick iced topping I had for it. Thank you very much, this will be used again.

Dani Jean
Huge hit in my house and the perfect Fall cookie! I made mine without frosting and added chocolate chips (omitted the raisins) and they were still awesome.

SweetPnut