"Almighty Pumpkins" (aka the infamous pumpkin cookies)
Equipment: 2 med-large mixing bowls, small saucepan, a couple medium-large spoons, hand mixer or heavy stand mixer if you’ve got it, silicone/rubber spatula or wooden spoon, whisk, flat spatula, cookie sheets, platter or plates or storage container.
1 cup shortening or butter (plus a little extra for greasing cookie sheets)
1 cup sugar
1 ½ cup pumpkin (use an entire 15 oz can)
2 cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 cup butterscotch chips
1 cup raisins
3 tbsp butter
4 tsp milk
½ cup brown sugar
1 cup confectioner’s sugar
¾ tsp Vanilla extract
Frosting! (make this first! since you will Frost cookies while they are hot!)
Combine butter, milk, and brown sugar in saucepan. Cook on med-med/high until all ingredients/sugar are dissolved and you start to see very small bubbles on the edge. (do not scorch with high heat and you do not need to boil.) Let this cool. Then stir in confectioner’s sugar and vanilla until well combined.
Preheat oven to 375˚F. Cream sugar and butter together until smooth and light in color and texture. (hand mixer or heavy stand mixer would definitely help here. i would beat with paddle attachment 5-10 mins) Add pumpkin and egg until thoroughly mixed. In a separate bowl, combine the flour, baking soda, cinnamon and salt. Use a whisk to mix all of these well. Slowly add dry ingredients into your wet ingredients until well combined. With spatula or wooden spoon, gently fold in butterscotch chips and raisins. Spoon onto greased cookie sheets in roughly tablespoon (or a wee bit larger) size blobs. Bake for 10-12 minutes or until very lightly browned. Drizzle with frosting or cover them like a glaze, whatever you want. You will be in love forever and want to write your own vows when you marry these cookies. And they lived happily ever after. The End.