Frosted Pumpkin Cookies
"AMAZING soft cookies! I found the recipe in a magazine I had a couple years ago. I make these every year several times between Thanksgiving and Christmas. They travel great, since the icing hardens and they freeze well too. My whole family loves this recipe, I hope you will too!"
- Ready In:
- 44mins
- Ingredients:
- 14
- 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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RECIPE SUBMITTED BY
I'm a single working mother of three small children. i love to cook... when i have the time!! i think cooking is almost therepy for me, i love to create- then serve it to others to watch them enjoy
