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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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It comes with a wonderful cinnamon frosting. Make these during the fall. NOTE: This recipe makes a lot of cookies. So make sure you have plenty of helpers to eat these. Ingredients:
1/2 cup butter flavor shortening |
3 cups sugar |
1 (15 ounce) can solid-pack pumpkin |
2 large eggs |
1/2 cup milk |
6 cups flour |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1/2 cup butter, softened |
2 1/2 cups confectioners' sugar |
2 tablespoons milk |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
Directions:
1. In large mixing bowl, cream shortening and sugar; beat in pumpkin, eggs and milk.
2. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.
3. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
4. Bake at 375° for 10-13 minutes or until lighty browned. Remove to wire racks to cool completely.
5. In small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.
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