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Pumpkin Raisin Cookies

By: Carol Preston

"'I got the recipe for these chewy cookies from my grandmother,' explains Carol Preston of Bloomington, Indiana. 'Every time I prepare a batch, they're gobbled up in no time.'"

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

1/2 cup shortening
1 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 cup raisins
FROSTING:
2 tablespoons butter or margarine
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract

Directions

In a mixing bowl, cream shortening and sugar. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Fold in the raisins. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until lightly browned. Cool on wire racks.
For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies.