“These cookies are still wonderful without icing!”
4 doz (approx)

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease a cookie sheet.
  3. In a bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
  4. In another bowl, beat butter, shortening and sugar with an electric mixer until light and fluffy, add in the egg; mix well.
  5. Add in the pumpkin puree and vanilla; mix very well.
  6. Slowly mix in the flour mixture until combined.
  7. Stir in raisins.
  8. Drop by tablespoonfuls onto greased baking sheet.
  9. Bake until set (about 15 minutes).
  10. Cool on wire racks.
  11. FOR FROSTING: In a bowl, cream butter and both extracts using an electric mixer.
  12. Gradually add in the icing sugar, alternating with milk, beating well after each addition, until smooth and fluffy, and the desired consistancy for spreading on cookies is achieved.
  13. Spread OR pipe with a star-tipped pastry bag, a thin layer of frosting on top of each cookie.
  14. Sprinkle with nuts.
  15. ENJOY!

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