Pumpkin Cookie Recipe With Icing

Kid approved!

These are my all-time favorite cookies–and that’s saying a lot.  It’s possible that I am the first person in line at the market on the day that canned pumpkin hits the shelf for Fall. And what better way to usher in the new season than with an afternoon filled with baking yummy, soft, sweet pumpkin cookies with homemade icing while the little guy takes a siesta.

This recipe will make about 36 really soft and fluffy cookies.

Cookie Ingredients:

1 cup softened shortening {use butter-flavor Crisco}
2 cups of sugar
4 eggs
2 cups of canned pumpkin
4 cups of flour
8 tsp. of baking powder
2 tsp. salt
5 tsp. cinnamon
1/2 tsp. ginger
1 tsp. nutmeg
1 bag of semi-sweet chocolate chips

Frosting Ingredients:

8 ounces of cream cheese at room temperature
3/4 cup of unsalted butter, softened
1 lb. powdered sugar {1 box}
sprinkle of salt
2 teaspoons pure vanilla extract

First, preheat the oven to 400. Combine all cookie ingredients {except chocolate chips} in a large bowl and mix until smooth.  Add the bag of chocolate chips and stir in to batter with spoon.  Use a tablespoon to drop batter by the spoonful onto a parchment paper lined cookie sheet.  My good friend (and insanely talented cookie baker), Brittney, taught me that the key to perfect cookies is parchment paper.  It keeps the cookies from burning.

Bake at 400 for 8-10 minutes.

While the cookies are baking and cooling, get started on the frosting.  Combine the cream cheese and butter in a mixing bowl and mix until smooth.  Add the powdered sugar 1/2 a cup at a time, and mix until very smooth. Add the vanilla extra and mix.  Don’t ice the cookies until they are completely cool.

 And now, be ready to eat a dozen by yourself before the nights over.

Speaking of Halloween…
Head over to my shop to see all the festive pillows and pillow covers we added for the occasion:

Pumpkin Cookie Recipe With Icing

 

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These are my all-time favorite cookies–and that’s saying a lot.

Author: Ashley Stock - Little Miss Momma

Serves: 36 cookies

Ingredients

Cookies

• 1 cup softened shortening {use butter-flavor Crisco}
• 2 cups of sugar
• 4 eggs
• 2 cups of canned pumpkin
• 4 cups of flour
• 8 tsp. of baking powder
• 2 tsp. salt
• 5 tsp. cinnamon
• ½ tsp. ginger
• 1 tsp. nutmeg
• 1 bag of semi-sweet chocolate chips

Frosting

• 8 ounces of cream cheese at room temperature
• ¾ cup of unsalted butter, softened
• 1 lb. powdered sugar {1 box}
• sprinkle of salt
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat the oven to 400 degrees.
2. Combine all cookie ingredients {except chocolate chips} in a large bowl and mix until smooth.
3. Add the bag of chocolate chips and stir into batter with spoon.
4. Use a tablespoon to drop batter by the spoonful onto a parchment paper lined cookie sheet. Bake for 8-10 minutes.

For the frosting:

1. Combine the cream cheese and butter in a mixing bowl and mix until smooth.
2. Add the powdered sugar ½ a cup at a time, and mix until very smooth.
3. Add the vanilla extract and mix.

Notes

Don’t ice the cookies until they are completely cool.

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