Pumpkin Cookies, perfect for the holiday!

My clinic colleague brought in pumpkin cookies a few weeks ago and they were gone in an instant. I asked her for the recipe, which I think she said was from her grandma, and here are my own pumpkin cookies with icing. They were perfectly pumpkin-y, super soft, and perfect for the holiday season!

Ingredients

  • 1 can pumpkin
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2/3 crisco shortening
  • 3 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ginger
ICING:
  • 1/2 cup brown sugar
  • 4 tsp. butter
  • 1/4 cup milk
  • 1 tsp. vanilla
  • approximately 2 – 2 1/2 cups of powdered sugar

Instructions

  1. Turn the oven on at 350F.
  2. Mix the dry ingredients – both sugars and crisco.
  3. Into the wet mixture, add the pumpkin, flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and stir well.
  4. Drop by the teaspoon and bake at 350F for 12-15 minutes.

ICING:

  1. Boil the icing ingredients then add 1 tsp. of vanilla.
  2. Cool and add powdered sugar until just the right consistency (the glaze thickens as it cools).
  3. Glaze your cookies.

I would recommend storing these babies in the fridge if they’re not all gone the first day as they get a little mushy in room temperature.

Enjoy!

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