PUMPKIN COOKIES AND FROSTING

By JoyceW-2

Elsie Bates

Ingredients

• FROSTING:
• 1 cup room temperature margarine
• 1 cup sugar
• 1 cup pumpkin
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon or pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup chopped nuts
• 1/2 cup raisins
• 1/2 cup brown, packed
• 1/4 cup milk
• 3 tablespoons margarine
• 3/4 teaspoon vanilla
• 1 cup or more, powdered sugar

Preparation

Step 1

COOKIES:

Cream margarine with sugar until light and fluffy. Add pumpkin, egg and vanilla. Beat well.

Sift together flour, baking soda, baking powder, cinnamon and salt.

Blend half into the creamed mixture. Mix the other half with raisins and nuts.

Blend both mixtures together. Drop by teaspoons onto greased cookie sheet.

Bake at 375° F. for 10 to 15 minutes or until golden brown. Cool on racks.

FROSTING:

Combine brown sugar, milk and butter. Cook for about 2 minutes, take from heat and let cool. Stir in vanilla and 1 confectioner's sugar. If the frosting is too thick, stir in a little more milk. If it is too thin, add confectioner's sugar