Libby’s Iced Pumpkin Cookies Recipe

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon allspice

2 cups vegetable shortening

2 cups granulated sugar

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

2 large eggs

4 teaspoons vanilla extract, divided

2 cups raisins

1 cup nuts, chopped

2/3 cup butter, softened

3 teaspoons to 4 rum extract

4 cups powdered sugar

1/2 cup NESTLÉ® CARNATION® Evaporated Milk

What's Next for the Cookies:

350 F or 175 C.

30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.

12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.

What's Next for the Frosting:

Beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

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