Ingredients
1/2 cup shortening1 cup sugar1 cup canned pumpkin1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamonDash salt1 cup raisinsFROSTING:2 tablespoons butter1-1/2 cups confectioners’ sugar2 tablespoons 2% milk1 teaspoon vanilla extract
Preparation
Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. 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 dough 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.
