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.
- 3 1⁄2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 1⁄2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1 cup shortening
- 2 cups granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 5 tablespoons brown sugar
- 3 tablespoons butter
- 5 tablespoons milk
- 1 cup powdered sugar, plus a little extra
- powdered sugar, if needed
- 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.
- 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.
- 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.
- 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.
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!
I'm curious at what point in the recipe brown sugar is used. And what kind and how much sugar is used in the icing?
Can I use pumpkin pie mix instead of puree?