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 cup vegetable shortening; 2 cups brown sugar packed; 2 cups pumpkin puree (canned) cooked; 4 cups flour, all-purpose; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons cinnamon ground, or pumpkin pie spice; ⅛ teaspoon salt; 1 cup pecans chopped; 1 cup dates chopped; 1/2 cup butter no substitutes; 1 1/2 cups brown sugar packed; 1/4 cup milk; 1 teaspoon maple flavoring; 1/2 teaspoon vanilla extract; 2 cups powdered sugar

Servings: persons

1 cup vegetable shortening
2 cups brown sugar packed
2 cups pumpkin puree (canned) cooked
4 cups flour, all-purpose
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon ground, or pumpkin pie spice
⅛ teaspoon salt
1 cup pecans chopped
1 cup dates chopped
1/2 cup butter no substitutes
1 1/2 cups brown sugar packed
1/4 cup milk
1 teaspoon maple flavoring
1/2 teaspoon vanilla extract
2 cups powdered sugar

1
Preheat the oven to 375F (190C).
2
In a large bowl.
3
Cream together the shortening and brown sugar.
4
Mix in the pumpkin.
5
In a separate bowl combine the flour, baking soda, cinnamon, baking powder and salt.
6
Slowly add the dry ingredients to the pumpkin mixture until just combined.
7
Stir in the dates and pecans.
8
Onto ungreased cookie sheets, drop by rounded teaspoons 2 inches apart.
9
Bake for 13 to 15 minutes or until firm.
10
Remove to cool on a wire rack, frost while still warm.
11
To make caramel frosting:
12
In a saucepan over medium-high heat, add the butter, brown sugar and milk and bring to a boil.
13
Stir constantly for 3 minutes.
14
Remove from the heat and add the maple extract and vanilla extract.
15
Allow to cool slightly and beat in enough powdered sugar to achieve spreading consistency.

1812

kcal

Calories

Fat

348

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 16 ingredients. The key ingredients include: 1 cup vegetable shortening, 2 cups brown sugar packed, 2 cups pumpkin puree (canned) cooked, 4 cups flour, all-purpose, 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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