Best 4 Frosted Pumpkin Cookies Recipes

FROSTED PUMPKIN COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm., Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. , Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.

FROSTED JUMBO PUMPKIN COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add pumpkin; mix well. Beat in egg and vanilla. Combine the flour, oats, cinnamon, baking soda, salt and baking powder; gradually add to pumpkin mixture and mix well. Stir in chocolate chips and walnuts., Drop dough by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Form dough into pumpkin shapes. Bake at 350° until firm, 14-18 minutes. Remove to wire racks to cool., Meanwhile, for frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and, if desired, food coloring; beat until smooth. Spread over cooled cookies. If desired, sprinkle with additional walnuts., ,

CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS

Steps:

• Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
• Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
• Fold in butterscotch chips.
• Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
• In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
• Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.

FROSTED PUMPKIN NUT-CHIP COOKIES

Steps:

• 1. In large bowl, cream Crisco and brown sugar until light and fluffy.Beat in Pumpkin. Combine the flour, baking soda, powder and spices. Gradually add pumpkin mixture and mix well. Stir in walnuts and chocolate chips.
• 2. Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheets.
• 3. Bake at 375* for 13-15 minutes or until firm.
• 4. *variation from Tasteofhome.com