Harvest Pumpkin Spice Cookies With Lemon Buttercream Frosting
From lunasea 16 years ago
- 12 minutes to make
- Serves 84
I have been making these delicious cookies for years. Something about the lemon extract and rind in the cookies and the lemon rind in the frosting really lifts this cookie up to the heavens. People love these and you will too! Read more ~ I remember writing this recipe out on a piece of paper at my mother's kitchen table over 20 years ago. I was going through her recipe box and found this beauty. I believe the original recipe came from the former Chattanooga News-Free Press. I have adapted it a bit over time and that adaptation is the version I've posted. Enjoy. See less
Ingredients
- Cookies: shopping list
- ½ cup shortening shopping list
- 1 1/3 cups sugar shopping list
- 2 eggs shopping list
- 1 cup mashed, cooked pumpkin (can used canned, but use plain pumpkin – not pumpkin pie filling, okay?) shopping list
- 1 teaspoon pure vanilla extract shopping list
- ½ teaspoon lemon extract shopping list
- 1 teaspoon grated lemon rind shopping list
- 2 ½ cups all-purpose flour shopping list
- 1 tablespoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon nutmeg shopping list
- ½ teaspoon allspice shopping list
- ¼ ground ginger shopping list
- 1 cup raisins shopping list
- ½ cup toasted chopped pecans shopping list
- ***** shopping list
- lemon buttercream Frosting: shopping list
- ¼ cup butter,softened shopping list
- 2 ¼ cups sifted powdered sugar, divided shopping list
- 3 tablespoons half-and-half shopping list
- ½ teaspoon-1 teaspoon grated lemon rind (depending on your love for lemon...I love it!) shopping list
How to make it
- Make the Cookies:
- Preheat oven to 375 F.
- Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs; beat until well blended. Stir in pumpkin, vanilla, lemon extract and grated lemon rind.
- Combine flour, baking powder, salt and spices in a medium mixing bowl; stir well. Gradually add to creamed mixture, stirring well. Stir in raisins and toasted pecans.
- Drop dough by teaspoonfuls 2 inches apart on greased cookie sheets. Bake for 12 minutes or until lightly browned. Remove to wire racks to cool.
- Frost with Lemon Buttercream.
- Yield: 7 dozen
- *****
- Make the Frosting:
- Cream butter in a medium mixing bowl; gradually add 1 cup powdered sugar, beating until well blended.
- Add remaining powdered sugar alternately with half-and-half, beating until smooth. Add lemon rind and beat well.
- Makes frosting for 7 dozen cookies.
The Rating
Reviewed by 16 people-
great post! Nice to see you around!!
jett2whit
in Union City loved it
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Hi Vickie,
Ditto what everyone said... ;-)~ These look and sound delicious. My kind of spices!!! However sigh..... I am a lousy baker. I am in need of a
volunteer to make and send me some......;-)~ Just rais your hand anyone....?? Hig...more
jimrug1
in Peoria loved it
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Heaven!!!
meals4abby
in Valders loved it
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