Frosted Pumpkin Cookies |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup butter or margarine, softened | 1/2 cup sugar | 1/2 cup firmly packed brown sugar |
| 1 egg | 1 cup cooked, mashed pumpkin | 1 teaspoon vanilla extract |
| 2 cups all-purpose flour | 1 teaspoon baking powder | 1 teaspoon baking soda |
| 1/2 teaspoon salt | 2-1/2 teaspoons ground cinnamon | 1/2 teaspoon ground nutmeg |
| 1/4 teaspoon ground ginger | 1/2 cup chopped pecans or walnuts | 1/2 cup chopped raisins or dates |
| 1/2 cup firmly packed brown sugar | 1/4 cup milk | 1 tablespoon butter or margarine |
| 1 cup sifted powdered sugar | 3/4 teaspoon vanilla extract | |
| 1 | Cream 1 cup butter; gradually add 1/2 cup sugar and 1/2 cup brown sugar, beating well at medium speed of an electric mixer until mixture is light and fluffy. Add egg; beat well. Stir in pumpkin and 1 teaspoon vanilla. |
| 2 | Combine flour, baking powder, soda, salt, cinnamon, nutmeg, and ginger in a medium mixing bowl; gradually add to pumpkin mixture, mixing well. Stir in pecans and raisins. |
| 3 | Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 375 F for 10 minutes or until cookies are lightly browned. Cool slightly on cookie sheets; remove cookies to wire racks to cool completely. |
| 4 | Combine 1/2 cup brown sugar, milk, and 1 tablespoon butter in a small saucepan. Cook over low heat, stirring constantly, until butter melts and sugar dissolves. Remove from heat, and add powdered sugar and 3/4 teaspoon vanilla, beating at low speed of electric mixer until mixture is smooth. Spread frosting over cookies. |