Pumpkin Cookies by Just Baked
|Source:||Pam Turkin of Just Baked Cupcake Shop & Bakery in Michigan|
|URL - Link:||www.justbakedshop.com|
Mom Pam Turkin – founder of Just Baked Cupcake Shop & Bakery – shares this yummy family recipe that's a perfect Halloween or Thanksgiving treat for autumn in metro Detroit. Read more in the Crumbs blog!
4 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon (saigon is my favorite)
1 tsp. pumpkin pie spice
2 cups butter
1 can (15 oz.) 100% pure pumpkin
2 large eggs
4 tsp. vanilla extract, divided
2 cups raisins
1 cup chopped pecans
1 cup mini marshmallows
2 cups powdered sugar
1/2 cup milk
1/2 tsp vanilla
1. Preheat oven to 350 degrees F.
2. Combine flour, baking powder, baking soda, salt, cinnamon and pie spice in medium bowl. Beat softened butter and granulated sugar in large mixer bowl for 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.
3. Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for two minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
Add milk and vanilla to powered sugar until thin enough to drizzle. Once cookies have cooled, drizzle over cookies to taste – and enjoy!