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Frost On The Pumpkin Cookies Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Butter||1 Cup (16 tbs), softened|
|Granulated sugar||3⁄4 Cup (12 tbs) (Jack Frost)|
|Brown sugar||3⁄4 Cup (12 tbs) (Jack Frost)|
|Canned pumpkin||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Cream cheese frosting||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5864 Calories from Fat 2406
% Daily Value*
Total Fat 272 g419.1%
Saturated Fat 124.9 g624.7%
Trans Fat 0 g
Cholesterol 695.3 mg
Sodium 1492.6 mg62.2%
Total Carbohydrates 813 g271.1%
Dietary Fiber 33.1 g132.3%
Sugars 560.4 g
Protein 61 g122%
Vitamin A 880.4% Vitamin C 21%
Calcium 73.7% Iron 127.6%
*Based on a 2000 Calorie diet
In large mixer bowl beat butter for 1 minute.
Add granulated sugar and brown sugar.
Beat until fluffy.
Add egg, pumpkin and vanilla; beat well.
Add dry ingredients to beaten mixture; mix until well blended.
Stir in raisins and walnuts.
Drop by teaspoonfuls 2 inches apart onto greased cookie sheet.
Bake in 350°F oven for 10 to 12 minutes.
Cool on cookie sheet for 2 minutes, then transfer to wire rack to finish cooling.
Frost with Cream Cheese Frosting.
Garnish with chopped nuts, if desired.
CREAM CHEESE FROSTING: In medium mixing bowl, beat 3 ounces softened cream cheese, 1/4 cup softened butter and 1 teaspoon vanilla until light and fluffy.
Gradually add 2 cups JACK FROST® Powdered Sugar, beating until smooth.