Delicious Pumpkin Cookies

Fall is right around the corner!  While I love being here in Tanglewood and sunny Florida, I have to admit I am going to miss fall in Ohio and watching the colors change.  I’ll also admit I don’t like what follows fall up north so that’s why I am here.

A few things about these cookies – they are soft and tender, they can be enjoyed with or without the icing, but the icing is what makes them stand out from other pumpkin cookie recipes in my opinion.

I suggest you do not mix up the frosting until you are ready to frost the cookies.  Once you stir everything together it immediately starts to cool and it gets firm if it’s sitting waiting to be used.


COOKIES: Preheat oven to 375 degrees

1 C shortening

1 C sugar

1 C canned pumpkin puree

1 egg

2 C flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

  • In medium bowl cream shortening, sugar, pumpkin, and egg
  • Add dry ingredients and mix well
  • Drop by teaspoonful onto ungreased baking sheet
  • Bake at 375 degrees for 10-12 minutes or until lightly browned
  • Cool
  • Frost with brown sugar glaze
  • Makes about 3 dozen cookies


3 T butter

4 tsp milk

½ C brown sugar

1 C powdered sugar

¾ tsp vanilla extract

  • Heat butter and milk until the butter is melted stirring occasionally, do not boil
  • Stir in the remaining ingredients and mix well and remove from stove
  • Immediately frost the cookies while the mixture is still warm
  • Makes approximately 3 dozen cookies



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