My mom baked these cookies for me and my siblings when I was a kid. Now I make them for my family and I have to say that they are one of my kid’s favorite cookies and also my husband Mike’s favorites. I usually make a double batch of the pumpkin cookies and freeze some for a later time. They freeze very well and when the cookies thaw out they are like you just baked them.
I guess when I think of pumpkin I think of Thanksgiving, but these cookies are great at any time of the year. In fact when I ask my kids what kind of cookies they would like me to bake them for Christmas one of the cookies they always request are these pumpkin cookies.
The cookies are topped with a Penuche type frosting. The frosting really compliments the flavor of the pumpkin and spices that are in these cookies. So I hope you enjoy…
Bake at a 350 Degree oven for about 10 to 15 minutes. When the edge of the cookies are turning brown and the cookie themselves are a golden brown they are ready to take out. Let them set on the cookie sheet a couple of minutes to let them cool.
2 cups of sugar
1 cup shortening (I usually use 1/2 cup vegetable shortening along with 1/2 cup butter)
Add 2 eggs
Add 1 cup of pumpkin
In a separate bowl sift together:
2 tsp soda
4 cups flour
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp cloves
Add this to the pumpkin mixture and blend together. Drop by spoonful on a greased cookie sheet.
Usually, when I start baking the cookies I will make the frosting so that as the cookies come out of the oven and cool I can frost them right away.
5 tbsp brown sugar
1 tbsp butter
5 tbsp thin cream (if you don’t have cream you can use milk, it may look a little curdled but once you have your powder sugar added it will be fine)
Combine the ingredients in a saucepan and bring to boil, let boil a few minutes stirring occasionally.
Cool and add enough powder sugar to make the right consistency to spread. If the frosting gets a little thick and is hard to spread add a little milk and beat.