It's that time of year again and I'm thinking about baking pumpkin cookies. About this time last year, my annual pumpkin cookie cravings prompted a search for my favorite cookie recipe, but it was nowhere to be found. I was on a mission to find a cookie recipe at least as good as the missing one. As luck would have it, I stumbled across one on All Recipes.com that's even better. Everyone loves these cookies!
I'm a huge fan of the All Recipes.com web site. Recipes can be rated and reviews can be posted, which I find extremely helpful. I'm pretty sure it's a great recipe if it has 4 or 5 stars!
Pumpkin Cookies V
Submitted by: Peggy Ackerman
Rated: 5 out of 5 by 150 members
Yields: 18 servings
"Soft, cake-like cookies with caramel icing."
2 cups shortening (I use butter Crisco)
2 cups white sugar (I use organic sugar, gives a bit of molasses flavor too)
2 cups canned pumpkin
2 teaspoons baking soda
1 1/2 teaspoons ground
cinnamon (I love cinnamon & use a ton of it! I also add some nutmeg.)
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk (I use vanilla Soy milk)
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar
1. Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
2. Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C). (I use a meat ball scoop, & bake the cookies about 15 minutes)
3. To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.
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