These are my grandma’s pumpkin cookies and they taste just like fall. As you place the dough onto your baking trays you’ll probably think “geez how many does this recipe make?!” and then you’ll go to eat them and realize how light and fluffy they are, so much so that you’ll easily eat three more. My favorite kind of recipe.

These cookies are like mini cakes in cookie form plus, as mentioned, this recipe makes a ton, so they’re perfect for a family gathering. My grandma gave birth to EIGHT children so… she was always feeding the masses and this recipe reflects that.

The best thing about it? It’s no fuss. Just plop ‘em down and bake, no rolling them to try for a smoother exterior or swinging them around a round cookie cutter to get the perfect sphere. Do you see my icing on these cookies? I drizzled and moved on, regardless of consistency from cookie to cookie. Oh, you want the cookie with more icing? First come first serve my guy.

Yields: 60 cookies

Ingredients:

• 2 ¼ cup flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ground cloves

• ½ tsp salt

• 1 cup shortening

• 1 cup sugar

• 1 cup pumpkin puree

• 1 egg

• 1 tsp vanilla 

Directions:

• Preheat oven to 350F and line a baking tray with parchment paper

• In a bowl, combine your flour, baking powder, baking soda, spices, and salt

• In the bowl of your mixer, beat your shortening on medium speed until smooth, and then add in your sugar and pumpkin puree. Mix to combine.

• Add your egg and vanilla to your mixer and combine

• Add your dry ingredients into your mixture and mix until just combined. This dough is very soft so don’t be alarmed

• Use a tablespoon-sized cookie scoop to scoop dough onto a baking tray. You only need to leave about an inch of space between as the dough won’t spread too much when it bakes

• Bake for 10 minutes

• When the cookies come out of the oven, leave on the tray for 1-2 minutes before transferring to a wire rack to cool completely

• Once they’re made and cooling, make your glaze by sifting your powdered sugar into a bowl, adding your milk, and whisking until combined

• Spoon about a teaspoon of glaze onto the top of each cookie. It will run but it should set to a thick white so if it’s running too much, add more powdered sugar (just be sure to sift it in so your glaze isn’t clumpy)

• Allow the glaze to set (about 15-20 minutes) and then enjoy!

If you love these pumpkin cookies tag @accentgolden on social so I can see your bakes! My grandma will haunt you if you don’t (just kiddingggg…).