Name: American pumpkin cookies
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g margarine or butter; 500.00 ml castor sugar; 460.00 g pumpkin cooked, mashed; 300.00 g raisins; 10.00 ml vanilla essence; 1.00 Litres flour plain; 2.00 ml salt; 10.00 ml Bicarbonate of soda; 10.00 ml Baking powder; 10.00 ml cinnamon ground; 500.00 ml pecan nuts chopped; 170.00 g margarine or butter; 125.00 ml brown sugar soft; 2.00 ml salt; 80.00 ml milk; 3.00 ml vanilla essence; 500.00 g icing sugar

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Ingredients (17)

250.00 g	margarine — or butter
500.00 ml	castor sugar
460.00 g	pumpkin — cooked, mashed
300.00 g	raisins
10.00 ml	vanilla — essence
1.00 Litres	flour — plain
2.00 ml	salt
10.00 ml	Bicarbonate of soda
10.00 ml	Baking powder
10.00 ml	cinnamon — ground
500.00 ml	pecan nuts — chopped

CARAMEL ICING

170.00 g	margarine — or butter
125.00 ml	brown sugar — soft
2.00 ml	salt
80.00 ml	milk
3.00 ml	vanilla — essence
500.00 g	icing sugar

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Method:

1. In a large bowl, cream butter and sugar together until light and fluffy; add pumpkin, raisins and vanilla essence. Sift in flour, salt, bicarbonate of soda, baking powder and cinnamon. Add pecan nuts and mix until well combined.
2. Drop tablespoonfuls onto an ungreased baking sheet. Bake in a preheated oven at 180-200 ºC for 10 minutes. Place on a drying rack to cool.
3. For the caramel icing, melt margarine, brown sugar and salt together in a small saucepan, stirring continuously. Add the milk and stir until mixture comes to the boil. Remove from the heat and cool. Blend in vanilla essence and icing sugar. Spread over the cooled cookies.