Fall Pumpkin Cookies

Name: Fall Pumpkin Cookies
Ingredients: 1 12 cups brown sugar (packed); 12 cup shortening; 2 eggs; 1 34 cups canned pumpkin; 2 34 cups flour; 1 tablespoon baking powder; 1 teaspoon cinnamon; 12 teaspoon nutmeg; 12 teaspoon salt; 14 teaspoon ginger; 1 cup raisins; 1 cup chopped pecans; 3 34 tablespoons soft butter; 2 14 cups confectioners' sugar (sifted); 2 14 tablespoons cream; 1 teaspoon vanilla; orange food coloring (a few drops to your desired color)

17 ingredients

9 steps

Ingredients

1 12 cups brown sugar (packed)
12 cup shortening
2 eggs
1 34 cups canned pumpkin
2 34 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
12 teaspoon nutmeg
12 teaspoon salt
14 teaspoon ginger
1 cup raisins
1 cup chopped pecans
3 34 tablespoons soft butter
2 14 cups confectioners' sugar (sifted)
2 14 tablespoons cream
1 teaspoon vanilla
orange food coloring (a few drops to your desired color)

Directions

1

Mix sugar, shortening, eggs and pumpkin thoroughly.
2

Blend dry ingredients; add to pumpkin mixture stirring until well blended.
3

Add raisins and pecans.
4

Drop batter by teaspoonfuls on ungreased baking sheet.
5

Bake at 400 degrees (moderately hot) 12-15 minutes or until lightly browned.
6

ICING.
7

Blend butter and sugar together.
8

Stir in cream and vanilla until smooth; add a few drops of food coloring, stirring until desired color is reached.
9

Ice tops and sides of cooled cookies.