Pumpkin Spice Cookies

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1/2 cup shortening
  • 1 1/3 cups sugar
  • 2 eggs
  • 1 cup mashed, cooked pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon grated lemon rind
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • Lemon Butter Cream Frosting (optional)

Preparation

  1. Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in pumpkin, vanilla, lemon extract, and grated lemon rind.
  2. Combine flour, baking powder, salt, and spices in a medium mixing bowl; stir well. Gradually add to creamed mixture, stirring well. Stir in raisins and pecans.
  3. Drop batter by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375° for 12 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks. Frost with Lemon Butter Cream Frosting, if desired.
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