Total Time
25mins
Prep 15 mins
Cook 10 mins

This recipe was recently the runner-up in a cookie contest our local paper had. Everyone who has tried them has declared them delicious. I usually make about 1.5 times the icing.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and ground cloves. Save for later.
  2. In a large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin puree and mix until well combined.
  3. Slowly add flour mixture, mixing until combined. Droup rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not overbake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
  4. To make icing: In a small saucepan over medium heat, combine sugar, butter and milk and bring mixture to a boil. Remove from heat, set aside and cool completely, about an hour. Stir in powdered sugar until icing is desired consistency, adding more if necessary. Ice cookies to taste.
Most Helpful

5 5

Fantastic cookies redolent of all the holiday spices that warm the heart and soul this time of year. Thanks, amydietrichmark! Made for PARTY, the fun December event!

5 5

Amazing!!! These were great holiday gifts. I will definately be adding these to my holiday bake list!!!