Categories: Desserts

Ingredients

• For the cookies…
• 1 cup shortening
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 can (15 ounces) pumpkin
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 cups flour
• For the frosting…
• 3 tablespoons butter
• 1/2 cup brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

Directions

1. In a mixer, cream together shortening and sugars. Add egg and pumpkin. Mix well. Add in vanilla and cinnamon. Mix in the rest of the ingredients until all combined. Use a cookie scoop to drop dough by teaspoons onto cookie sheet.

2. Bake cookies at 375 degrees for 8 to 10 minutes. Allow to cool on a cookie sheet before frosting.

3. Melt butter in a saucepan over medium heat. Add brown sugar. Bring to a boil and stir for 1 minute. Allow mixture to cool slightly before adding milk. Stir in powdered sugar. If needed, thin the frosting with slight amounts of milk. Frost the pumpkin cookies.

4. This recipe yields 4 dozen pumpkin cookies, when scooped with a medium Pampered Chef cookie scoop. Allow frosting to harden slightly before storing in an airtight container. Layer waxed paper between layers of cookies. Store in the refrigerator or freezer to preserve freshness.

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