If you’re looking for some easy (but really yummy) pumpkin cookies, then look no further. These are the perfect fall cookies to make once the leaves change — they’re great for Halloween and Thanksgiving, too.
Although the cream cheese icing is good, I like them better without the icing. So, be sure to try some without icing.
Also, if you want to try something different, add a handful of chocolate chips. But, don’t add too many or they’ll take over and drown out the pumpkin flavor. (We made this mistake on a batch and it was too much.)
If you’re looking with some other pumpkin recipes, try out Pumpkin, a Super Food for All 12 Months of the Year or Cooking with Pumpkin: Recipes That Go Beyond the Pie.
Pumpkin Cookies with Cream Cheese Icing
- 1 cup shortening
- 3 cups sugar
- 2 eggs
- 1 30-ounce can pumpkin
- 1 tsp. vanilla
- 5 cups flour
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 2 8-ounce packages cream cheese, softened
- ½ cup butter, softened
- 2 cups confectioners sugar, sifted
- 1 teaspoon vanilla extract
- Pumpkin pie spice (optional)
- Heat oven to 350 degrees.
- Mix together shortening and sugar. Add eggs and mix until combined.
- Add canned pumpkin and mix until combined.
- To the canned pumpkin mixture, mix in vanilla and flour. Then, add cinnamon, nutmeg, baking soda, baking powder and salt. Mix until just combined.
- Spoon rounded spoonfuls onto a cookie sheet.
- Bake at 350 degrees for 10-12 minutes. Cool completely if icing.
- Combine softened cream cheese and softened butter.
- Gradually mix in the sifted confectioners sugar.
- Add vanilla extract.
- Mix until smooth.
- Ice each cookie with the cream cheese icing. Sprinkle with pumpkin pie spice on top.
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