Frosted Pumpkin Cookies Recipe

Name: Frosted Pumpkin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable shortening; 1 cup sugar; 1 1/4 teaspoons blackstrap molasses; 1 teaspoon vanilla extract; 3/4 cup pumpkin puree; 2 1/4 cups unbleached all purpose flour; 1 tablespoon Ener-G Egg Replacer; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1/2 teaspoon ground cinnamon; 2 1/2 tablespoons vanilla soy milk; 4 tablespoons Earth Balance Margarine room temperature; 2 ounces reduced fat cream cheese 1/4 of an 8 oz. package, room temperature; 2 cups powdered sugar to 2 & 1/2; 1 teaspoon vanilla extract

Servings: persons

1/4 cup vegetable shortening
1 cup sugar
1 1/4 teaspoons blackstrap molasses
1 teaspoon vanilla extract
3/4 cup pumpkin puree
2 1/4 cups unbleached all purpose flour
1 tablespoon Ener-G Egg Replacer
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon ground cinnamon
2 1/2 tablespoons vanilla soy milk
4 tablespoons Earth Balance Margarine room temperature
2 ounces reduced fat cream cheese 1/4 of an 8 oz. package, room temperature
2 cups powdered sugar to 2 & 1/2
1 teaspoon vanilla extract

1
Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper (or just cook one sheet at a time).
2
Cream together shortening and sugar in stand mixer.
3
Beat in molasses and vanilla until well combined.
4
Blend in the pumpkin puree. The shortening will likely still leave tiny chunks and that is okay.
5
Mix the rest of the ingredients together in a bowl, then slowly add it to the pumpkin mixture. Beat until well combined and pretty stiff.
6
Scoop out onto cookie sheets at least an inch or so apart. Wet your fingers with a little water, then press the cookies down to about 1/2 inch thickness. This helps keep them from getting too tall.
7
Bake on middle rack about 12 minutes, but possibly longer. Use a toothpick to check the doneness. As soon as you remove them from the oven, slide the cookies onto a cooling rack to stop them from cooking more or getting crunchy on the bottom.
8
Frosting Method:
9
Blend all ingredients together until nice and smooth. If it isn't thick enough, add more powdered sugar a few TB at a time until you reach a thick, yet smooth consistency.
10
Wait until the cookies are nice and cooled before frosting otherwise the frosting will melt and drip off the cookies. Let frosted cookies sit uncovered for about 30 minutes to help the frosting set. Then cover with plastic wrap to keep the cookies moist.

762

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup vegetable shortening, 1 cup sugar, 1 1/4 teaspoons blackstrap molasses, 1 teaspoon vanilla extract, and more.

Yes, Frosted Pumpkin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Frosted Pumpkin Cookies

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