Soft pumpkin cookies with an icing made of brown sugar.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 1 cup shortening
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup chopped walnuts
- 3 tablespoons butter
- ½ cup packed brown sugar
- ¼ cup milk
- 2 cups confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Make the cookies: In a large bowl, cream together 1 cup shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift flour, baking soda, baking powder, cinnamon, and salt together into a bowl; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes. Transfer to wire racks to cool.
- Meanwhile, make the frosting: In a small saucepan over medium heat, combine 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil, then cook and stir for 1 minute, or until slightly thickened. Remove from the heat and let cool slightly, about 10 minutes.
- Add milk and beat until smooth. Gradually stir in 2 cups confectioners’ sugar until frosting has reached desired consistency. Spread on cooled cookies.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 82 mg |
| Sugars | 12 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These are nice. Not too sweet. I’m going to use Aldi cream cheese frosting (my fav) if the kids don’t eat them all first.
I love it. We make it every Thanksgiving and they are always a hit. Although we also add milk chocolate chips and it makes them even better.
Fantastic recipe! I cut the recipe for the frosting in half and drizzled and that was plenty. And trust me my sweet tooth knows no limits. Everyone was flipping out over these! Someone said they use them for Christmas cookies. What a great idea!
Delicious!
Seriously the best cookie ever!! All 6 kids and husband approved!
I used half butter and half vegetable oil in place of the shortening. I use butterscotch chips in place of the nuts. I love walnuts but in this cookie I think they detract the melt in your mouth texture. I actually like these without the frosting because the chips make them just sweet enough but my husband insists on the frosting. It’s really a great frosting-tasted like brown sugar fudge. Not that I eat the frosting straight off a spoon or anything. ??
I broke my own rule and made a small change. I used butter instead of shortening and used mini chocolate chips instead of nuts due to allergies. They turned out great and my family devoured them. The frosting was delicious but doesn’t quite make enough. It also sets up quickly so I dipped the first few but had to spread it on the last half. It covered all of the cookies except 6 or 7. I made one batch with just cinnamon and the next one I added 1/2 t nutmeg. Not much of a change but we liked the nutmeg addition even more. Yummy! It will be our new go-to Fall cookie.
These are so easy to make, I did add a teaspoon of pumpkin pie spice to my batch. The frosting was easy to make and had plenty to ice all the cookies. They are soft and yummy, will make again. I did use my own pumpkin puree for this recipe. They came out light colored.
my family adores these. batch can (and should) be doubled
very good, will make again
Oh my goodness….these cookies are fabulous! I make cookies for my entire large family and my 300 coworkers every Christmas. Last Christmas I debuted these wonderful morsels. To say that they were a hit would be an understatement. My nephew, who for 15 years has only wanted me to make my frosted mint chocolate cookies for him, now wants only these delectable bites!
Delicious made with granddaughter everyone loved them
Adding the frosting made this go from ho hum to bam!
I used butter in place of shortening. Won’t do that again. I ruined a great recipe. Stick to the plan and they will be five star cookies.
My family loves these cookies. I dip the cooled cookies into the warm frosting. Great choice for the fall/winter holidays.
The penuche icing is terrific! I cooked the butter and brown sugar on low – it stayed in a congealed mass until it started boiling and never turned completely smooth, but then I added the milk and returned it to low heat to get rid of any gritty bits, and it smoothed out beautifully! I only used 1.5 cups of powdered sugar so it would be a little less fluffy, but it’s still a nice thick, shiny glaze. For the cookies, I also used butter instead of shortening, and substituted a heaping tablespoon of pumpkin pie spice for the cinnamon.
Good recipe. The frosting is awesome! I made it as a bar in a 9×13 pan and it came out as a light fluffy cake. No complaints. It was delicious.
I thought this recipe needed a little more flavor, so I added a little pumpkin pie spice – about 1/4 tsp. Also, I think it needs more walnuts – I would double the amount, if not a little more.
Excellent as written!
AMAZING!! I also used butter instead of shortening. Very light! The glaze is a little sweet but the cookie itself isn’t so it’s a nice balance. 5Stars!
Definitely will make these again. Everyone loved them and they stay so moist.