Pumpkin Raisin Filled Cookies

Name: Pumpkin Raisin Filled Cookies
Yield: 2 dozen
Ingredients: 1 c brown sugar; 1 c granulated sugar; 1/2 c butter or margarine; 1/2 c crisco shortening; 3/4 c pumpkin (you can add less if desired); 2 Tbsp vanilla extract; 3 eggs; 5 c flour, sifted; 1 tsp baking soda; 3 Tbsp buttermilk or sour milk; 1 1/2 tsp pumpkin pie spice; FILLING:; 1 1/2 c raisins; 1 c brown sugar; 1 Tbsp flour; 2 c boiling water; sprinkle of cinnamon

By Heather M. Baker
@librarylady40

I was messing around in my kitchen wondering what kind of cookie to make. My husband asked for raisin filled cookies, but I wanted to "Bam" them up a bit and tossed in some canned pumpkin and voila! Very tasty indeed. Just a nice hint of pumpkin flavoring.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

2 dozen

Ingredients

1 c

brown sugar
1 c

granulated sugar
1/2 c

butter or margarine
1/2 c

crisco shortening
3/4 c

pumpkin (you can add less if desired)
2 Tbsp

vanilla extract
3

eggs
5 c

flour, sifted
1 tsp

baking soda
3 Tbsp

buttermilk or sour milk
1 1/2 tsp

pumpkin pie spice
FILLING:
1 1/2 c

raisins
1 c

brown sugar
1 Tbsp

flour
2 c

boiling water
·

sprinkle of cinnamon
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How to Make Pumpkin Raisin Filled Cookies

Step-by-Step

Preheat oven to 350. Lightly grease your cookie sheets and set aside. Make the filling by cooking together raisins, brown sugar flour boiling water and cinnamon. Cook until thick; set aside to cool.
in a large mixing bowl cream together sugars, butter, Crisco, pumpkin, and vanilla until fluffy.
Sift together the dry ingredients and add to wet mixture. Gradually add buttermilk; mix well. Cover and refrigerate 1 hour or more.
Remove and on a flowered surface roll out your dough and cut into a round (I use a glass - like grandma use to to). Place 1 Tblsp. filling in center and cover with another cookie round. Crimp the edges to seal.
Bake for 15-20 mins. until golden brown.