FROSTED PUMPKIN COOKIES
These family-favorite pumpkin cookies taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. -Leona Luttrell, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 249 calories, Fat 10g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
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Kalugwala Mustafi
[email protected]These cookies were easy to make and they turned out great! I will definitely be making them again.
sumon chakraborty
[email protected]I made these cookies for a Halloween party and they were a huge success! Everyone loved them.
Warachchaya Thongjul
[email protected]These cookies are perfect for fall! They are so festive and delicious.
Md.Moshaddekur Rahman
[email protected]These cookies were a bit too cakey for my taste. I think I would have preferred a more chewy cookie.
Felix Amuzu
[email protected]I've made these cookies several times now, and they are always a hit! They are so soft and moist, and the frosting is the perfect finishing touch.
T U everGreen
[email protected]These cookies are too sweet for my taste. I think I would have enjoyed them more if the frosting had been less sugary.
Uwaye Christy
[email protected]These cookies are a great way to use up leftover pumpkin puree. They are also a fun and festive treat for Halloween.
Paula
[email protected]I thought these cookies were delicious! I did make a few changes to the recipe, though. I used canned pumpkin puree instead of fresh pumpkin, and I added a teaspoon of cinnamon to the batter. They turned out great!
Biniam Welday
[email protected]Meh. Not my favorite pumpkin cookie recipe.
Mercy Mwenya
[email protected]These cookies were so easy to make and they turned out perfectly! I love the pumpkin flavor and the frosting is to die for.
Ans Ijaz
[email protected]My family loved these cookies! They were soft and moist, with just the right amount of frosting. I will definitely be making these again.