Pumpkin Raisin Cookies Recipe 465

PUMPKIN RAISIN COOKIES

Steps:

• Preheat oven to 350°. 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. , Using a 1-1/2 inch scoop, drop onto greased baking sheets. Bake until lightly browned, 12-14 minutes. Cool on wire racks. , For frosting, melt butter in a saucepan. Stir in the sugar, milk and vanilla until smooth. Frost cooled cookies.

PUMPKIN RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.
• Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.
• To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.

SPICED PUMPKIN-RAISIN COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
• In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
• For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
• Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

SOFT AND CHEWY PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
• In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
• Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
• Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

PUMPKIN-RAISIN COOKIES

Steps:

• Preheat oven to 350°F Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
• Add pumpkin, milk, and raisins.
• Mix completely.
• Drop by tablespoonfuls onto an oil-sprayed baking sheet.
• Bake 15 minutes, until bottoms are lightly browned.
• Remove from oven and let stand 2 minutes.
• Carefully remove from baking sheet with a spatula and place on a rack to cool.

PUMPKIN RAISIN BARS

Steps:

• Preheat oven to 350 degrees.
• Set aside nuts and raisins, then combine the rest of the ingredients in a large mixing bowl.
• Beat at a low speed until mixture is moist, then beat for an additional 2 minutes at medium speed.
• Stir in nuts and raisins with a spoon.
• Pour mixture into a greased 15x10x1 baking pan.
• Bake for 25-30 minutes or until done.
• Let cool.
• To make frosting combine all the frosting ingredients into a bowl and mix until well blended and smooth.
• Frost bars when they have completely cooled.
• Once bars have been frosted keep refridgerated.