Pumpkin Cookies


  • 2 cups shortening
  • 2 cups white sugar
  • 2 cups canned pumpkin
  • 2 eggs
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 4 cups all-purpose flour
  • 6 Tbsp butter
  • 8 Tbsp milk
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup packed brown sugar


  1. Cream shortening, white sugar, and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. (Instead of using a sifter, I use a pastry cutter to mix the dry ingredients. It saves a lot of time.) Add pumpkin mixture and mix well.
  2. Drop from spoon to cookie sheet. Bake 10-15 minutes at 350 degrees.
  3. To make frosting: Cook butter, milk and brown sugar until dissolved. Cool and add powdered sugar and vanilla. Spread over warm cookies. (The icing is pretty runny therefore I found it hard to spread the frosting easily. So I put the frosting a small plastic baggy and snipped the end and iced them all at once that way. )

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