Prep 10 mins
Cook 10 mins
These wonderful cookies were brought to our boring Faculty Senate meetings at school by Brianna, a 7th grade English teacher. All the teachers were instantly addicted! So moist and yummy. She also had a vanilla icing that went on top---with these ingredients---powdered sugar, butter, milk and vanilla extract. The only problem is that she never measured the ingredients for the icing--just whipped it up--as I do--so you'll have to kind of guess for yourself how much of each ingredient--all she told me was you need lots of powdered sugar and butter and just a little milk and vanilla extract. Good luck! (But even if you don't get the icing to turn out--the cookies themselves are out of this world!) The serving size may be off--I can't quite remember how much the recipe makes.
- 1 cup sugar
- 1 cup canned pumpkin
- 1⁄2 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 2 cups flour
- Preheat the oven to 375.
- Mix sugar, pumpkin, and shortening together.
- add baking powder, baking soda, cinnamon and salt. Mix together.
- Add flour, 1 cup at a time.
- Drop heaping teaspoon sized balls of dough onto an ungreased cookie sheet.
- Bake approximately 10 minutes.
I make these during the fall. Everyone is always asking me to make more. I do not top the cookies with icing and they still taste wonderful. Great recipe!!