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Pumpkin Raisin Cookies

"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."
  • Total Time
    Prep: 15 min. Bake: 15 min./batch + cooling
  • Makes
    about 3 dozen

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
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. 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° for 12-14 minutes or until lightly browned. Cool on wire racks to cool.
  • For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies.
Nutrition Facts
2 each: 224 calories, 7g fat (2g saturated fat), 4mg cholesterol, 116mg sodium, 39g carbohydrate (26g sugars, 1g fiber), 2g protein.
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