Like cake in the form of cookies, these are my grandmother's pumpkin cookies. They're easy to whip up, no-fuss to ice, and they make a ton. So get your kitchen smelling like fall with these delicious, fluffy cookies.
Equipment
- Baking Tray
- Parchment Paper
- Mixing Bowls
- Mixer hand or standing
- Spatulas
- Measuring Cups
- Measuring Spoons
- Cookie Scoop #60 - tablespoon
Ingredients
COOKIES
- 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
ICING
- 1 cup powdered sugar sifted
- 2 ½ tbsp milk or cream
Instructions
- Preheat oven to 350F and line a baking tray with parchment paper
- For your cookies, combine your flour, baking powder, baking soda, spices, and salt in a bowl
- 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!
