Pumpkin Cookies

Tricia
The Cook
12 Servings
15 Ingredients
1 Comments

The second of recipe posts all month long in honor of Breast Cancer Awareness month. This recipe comes from Aubree's mother for Pumpkin Cookies.

12 Servings
15 Ingredients
1 Comments

Ingredients

  • 2 cups Raisins
  • 1 cup Lard/Shortening
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 15 ounces Pumpkin, Canned
  • 4 cups Flour, All-Purpose
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 2 teaspoons Cinnamon
  • 1 cup chop Pecans
  • 1 cup Powdered Sugar
  • 8 tablespoons Butter
  • 1 ½ teaspoons Maple Syrup
  • 2 teaspoons Milk

Containers

Supplies

  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place raisins in saucepan and cover with water.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place raisins in saucepan and cover with water.
  2. Bring to a boil.
  3. Once raisins are plumped, drain and set aside.
  4. Cream together shortening, sugar, brown sugar, and vanilla.
  5. Add in pumpkin, mix well.
  6. Add in flour, baking powder, baking soda, and cinnamon.
  7. Add in pecans and raisins.
  8. Drop by tablespoons onto baking sheet and pat dough down a bit.
  9. Bake at 350 degrees for 10 minutes.
  10. Allow to cool slightly.
  11. Melt butter in saucepan.
  12. Stir in powdered sugar and maple syrup.
  13. Add milk to make icing creamy.
  14. Ice cookies while still warm.
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