Frosted Pumpkin Cookies
Ready In: 44 mins
Yields: 60 cookies
Ingredients
- 1 cup shortening
- 2 cups brown sugar, firmly packed
- 1 (15 ounce) can pumpkin
- 4 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1⁄8 teaspoon salt
Carmel Frosting
- 1⁄2 cup butter, softened
- 1 1⁄2 cups brown sugar, firmly packed
- 1⁄4 cup milk
- 1 teaspoon maple flavoring
- 1⁄2 teaspoon vanilla extract
- 2 -2 1⁄2 cups powdered sugar
Directions
- In a large mixing bowl cream shortening and brown sugar until light. Add pumpkin, mix well.
- In a seperate bowl combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to pumpkin mixture.
- Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 375 for 13-15 minutes. Finish all cookies before beginning frosting.
- For frosting combine butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil 3 minutes. Remove from heat- stir in maple flavoring and vanilla.
- Cool slightly, beat in enough powdered sugar to acheive spreading consistancy. Use all frosting while warm, it drys hard.
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