These Soft Pumpkin Cookies are melt in your mouth good. This is one of our families favorite, we enjoy them all year long.
Truth be told these are the cookies that grandma requests every fall. If grandma requests them you know they have to be good! 😉 Isn’t she sweet!
They are even award winning! I submitted them in our local county fair baking contest the year pumpkin was the featured ingredient and won an honor ribbon! 🙂
Soft Pumpkin Cookies
Don’t let the ingredient measurements fool you this recipe makes about 40 cookies depending on the cookie scoop size you use. I use a medium size scoop. They won’t get much bigger and they don’t flatten out.
I love to eat the cookies without the icing or just a little (not a big icing fan), but the icing is best when it is scooped on a warm cookie. The warm cookie helps the brown sugar dissolve. There is nothing wrong with putting the icing on when the cookies are cool, it actually looks better in my opinion (less opaque) but it can be a little granular.
- 1 cup sugar
- 1 cup shortening
- 1 cup pumpkin
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 3 tablespoons melted butter
- ½ teaspoon vanilla
- ½ cup brown sugar
- 1 cup powdered sugar
- 2 tablespoons milk
- Start by creaming the shortening and sugar together add the pumpkin and mix.
- Add the egg, vanilla and cinnamon and mix.
- Add your dry ingredients and mix.
- Scoop on to baking sheet and bake at 350 for 12 to 15 minutes or until done.
- While cookies are baking start making your frosting.
- Add brown sugar and powdered sugar to melted butter and stir.
- Add vanilla and milk and mix until blended.
- Let cool for 2 to 3 minutes and scoop a small spoon full on each cookie while still warm.
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