Maple Frosted Pumpkin Cookies

Submitted by spreadnjoy

"After a moment of panic, thinking I'd lost this recipe- I'm posting here for safe keeping! I love these cookies for fall holidays, and Christmas- they are so tastey and inviting. These are a soft lofty pumpkin cookie topped with a delicious maple icing. Using vegan margarine and almond milk makes them egg free, milk free and you'd never even know! I've adapted this recipe from an old Taste of Home Holiday cookbook."

 

• Ready In: 44mins
• Ingredients: 15
• Yields: 48 cookies

ingredients

• 1 cup shortening
• 2 cups brown sugar, packed
• 1 (15 ounce) can pumpkin
• 1 tablespoon vanilla
• 4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 3⁄4 teaspoon cinnamon
• 1⁄8 teaspoon salt

• frosting

• 1⁄2 cup margarine
• 1 1⁄2 cups brown sugar, packed
• 1⁄4 cup unsweetened vanilla almond milk or 1/4 cup milk, of your choice
• 1 teaspoon maple flavoring (or more)
• 1⁄2 teaspoon vanilla
• 2 - 2 1⁄2 cups powdered sugar

directions

1. Cream shortening and brown sugar until light.
2. Add pumpkin and vanilla and mix well.
3. In separate bowl combine flour, b. powder, b. soda, cinnamon and salt.
4. Gradually add into pumpkin mixture, stiring to combine all ingredients well.
5. Drop by rounded spoonfuls onto parchment covered cookie sheet.
6. Bake 375 13-15 min or until firm. Do not over bake, or risk dry cookies Bake all cookies before making frosting.
7. For Frosting, combine butter, b. sugar, and milk in saucepan bring to boil over medium heat stirring constantly. Boil 3 minutes.
8. Remove from heat and add maple and vanilla flavorings- do not add while on heat!
9. Cool slightly, beat enough powdered sugar in to achieve spreadable consistancy. Icing will thicken and harden as it cools, so work quickly to top cookies with frosting while it is warm.