Pumpkin Cookies For Fall
Fall and pumpkin go hand in hand right? I always love whipping up pumpkin cake, pumpkin muffins, and pumpkin pasta when the cooler weather rolls around…but my very favorite pumpkin recipe is cookies!!! Traditionally pumpkin cookies are deliciously sweetened with chocolate chips. Desi’s pumpkin cookie recipe is killer – I’ve tried and love!!!
Today I want to share another pumpkin cookie love — brown sugar iced pumpkin cookies. This is my grandma’s recipe, and I grew up eating these cookies. I remember my mom making batches and batches of these cookies – so many that they would cover the kitchen counter tops while they cooled.
Freezer Friendly
These cookies freeze like a dream – so feel free to double the recipe and freeze them for future indulging. I just leave them on my cooling rack, place them in the freezer for about 30 minutes until they are firm and then store them in a freezer bag. That way the icing stays perfect and you don’t have to worry about placing them perfectly on plates. When you are ready to eat, take them out of the freezer, lay in a single layer on a plate for about 30 minutes and you have fresh baked cookies. At least that’s how they taste!
Pumpkin perfection…
fluffy warm cookies with a delicious buttery icing.
- 1 1/2 cups Sugar
- 1 1/2 cups Shortening
- 1 1/2 cups 1 - 15oz can Canned Pumpkin (not pumpkin pie filling)
- 2 Eggs
- 3 cups Flour
- 1 1/2 tsp Cinnamon
- 1 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 3 TBSP Butter
- 1/2 cup Dark Brown Sugar
- 1 tsp Vanilla
- 5 tsp Milk
- 1 cup Powdered Sugar
- Cream together the shortening and sugar, add pumpkin, eggs, and cinnamon.
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These look so good!!! Can’t wait to make these! Can butter be substituted for the shortening?? (1-1)