Farmer John’s Favorite PUMPKIN COOKIES

Yield: 8-10 dozen.

Cream:

2 Cups Shortening
3 Cups Sugar (1.5 Cups Dark Brown, 1.5 Cups Granulated)

Add:

3 Cups Pureed Pumpkin
2 Eggs

Combine:

4 Cups Unbleached Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
1 tsp. Salt
.5 tsp. Ground Nutmeg
.5tsp. Ground Cloves
.5 tsp. Ground Allspice

 

Stir in:

2 Cups Butterscotch Chips
2 Cups Nuts (I use half walnuts, half pecans)
2 cups Raisins (I use half golden and half regular)

Spoon onto ungreased cookie sheet.

Bake: 10-12 minutes at 375º

Frosting:
Combine 6 Tbsp. Butter, 8 tsp. Milk, and 1 Cup Brown Sugar in a pan. Cook until sugar is dissolved. Let cool, then stir in 2 Cups Confectioner's Sugar and 1.5 tsp. Vanilla.

Lightly glaze the tops of each cookie.

Enjoy!