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Frosted cookies in a wire rack

Pumpkin Cookies

Ingredients

Cookies

  • 3 1/2 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 1/2 tsp Grated nutmeg freshly grated
  • 1 tsp Ground ginger
  • 1/2 tsp Ground cloves
  • 1 cup Shortening
  • 2 cups Granulated sugar
  • 2 Eggs large
  • 1 cup Pumpkin puree

Icing

  • 5 tablespoons Brown sugar
  • 3 tablespoons Salted butter
  • 5 tablespoons Milk
  • 1 cup Powdered sugar

Instructions

Cookies

  1. Preheat oven to 350 and line a baking sheet with a silpat or parchment paper.
  2. In a medium bowl, whisk together dry ingredients. In the bowl of an electric mixer, beat shortening and granulated sugar until creamy, about 1 minute on medium. Add eggs one at a time, beating well after each addition. Add pumpkin puree and beat until thoroughly combined. Reduce speed to low, add flour mixture gradually, then mix until just combined.
  3. Using a cookie scoop, drop dough 2 inches apart on the prepared baking sheet. Bake for 10 minutes - do not overbake. Remove cookies from oven, and allow to cool for 5 minutes before transferring to a wire rack.

Icing

  1. Combine brown sugar, butter, and milk in a small saucepan. Heat over medium and bring to a boil. Remove from heat, set aside, and allow to cool completely. Whisk in the powdered sugar until icing reaches desired consistency, adding more if needed. Ice cookies to preference and taste.