Iced Pumpkin Cookies
These Iced Pumpkin Spice Cookies with a cake-like texture are the BEST! Your family and friends will be begging for more!
Servings: 24 large cookies
Ingredients
- COOKIE DOUGH :
- 1 c. butter flavored shortening
- 1 c. unsalted butter softened
- 2 c. granulated sugar
- 2 c. canned 100% pure pumpkin
- 2 eggs
- 4 c. all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- 3 tsp. ground cinnamon
- 2 tsp. pumpkin pie spice
- 1/2 tsp. nutmeg
- ICING :
- 2 c. confectioner's sugar
- 1 T. Melted butter
- 1 tsp. vanilla extract
- 3-4 T. milk
Instructions
- COOKIE DOUGH: Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a large bowl, cream together shortening, butter and granulated sugar. Add pumpkin and eggs, mix well. In a separate bowl, sift together flour, baking soda, salt, ground cinnamon, pumpkin pie spice and nutmeg. Add pumpkin mixture to flour mixture and mix well. Dough will be moist.
- Drop cookie dough by 1/4 cupfuls onto prepared baking sheet (6 cookies per sheet) flatten slightly and smooth the tops with dampened finger tips. Bake for 13-15 minutes. Cool cookies on the baking sheet over a rack. When completely cooled, drizzle with glaze using a fork or spreading with a knife. Top with sprinkles if desired.
- ICING: Combine confectioners' sugar, melted butter, and vanilla. Add milk as needed, to achieve drizzling consistency.
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