Pumpkin Cookies

My favorite time of the year is fall!  Boots, perfect weather, warm cup of cocoa, and everything pumpkin.  Yep, I’m that crazy pumpkin fanatic.  I’m the one that counts down the days to the first day of pumpkin spice lattes.

Even though I love pumpkin to my core, I’ve never really been into pumpkin desserts.  I know, it’s super weird but I just couldn’t ever get into pumpkin rolls or pumpkin cheesecake.  Those aren’t my jam.

When I first laid eyes on these wonderful treasures from God I knew we were meant to be together.  No joke, these cookies are hands down the best I’ve ever had!  I would eat these cookies all day, in fact I’ve eaten them for breakfast a time or two or three.

I can’t lie, I actually stock pile pumpkin during the fall to ensure I have enough around to whip up some of these babies at any time no matter what time of the year it is.

The key to making these the best is not over cooking but not under cooking.  This definitely is not a cookie you want to sit and eat spoonfuls of dough, not in my opinion anyways.  You can best tell if they are done when they turn slight brown around the edges of the cookie.  Flip one over as well to check and make sure you’ve got a nice golden brown bottom.

I like to make these cookies first on 2-3 cookie sheets, then right when I take them out I start the icing.  The icing takes only minutes to make and is unforgiving to sitting for very long.  For this reason start your icing once you’ve pulled the cookies out and then place the cookies on the cookie sheet to be frosted once the icing is doing it’s 1-2 minute cool down.

Icing is easy if done this way because the cookies will still be warm enough that the icing will ooze down for a nice dripping effect and glaze evenly but it won’t be too warm that it all melts off.

I like to ice the cookies by drizzling with a fork (or spoon if very creamy).  If your icing starts to harden before you’re done, place the pan back onto the stove with a splash of milk and stir vigorously until it is back to a creamy consistency.  Be careful, it will harden up faster this time.

Now get to making some yummy pumpkin cookies your family and friends will thank you for immediately.  Warning- they may cause an addiction.

Pumpkin Cookies

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Ingredients

• 1 cup Butter flavored Crisco
• 1 cup Sugar
• 1 cup canned Pumpkin
• 1 Egg
• 2 cups Flour
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• 1/2 tsp Salt

Frosting Ingredients

• 1/2 cup Brown Sugar
• 1 cup Powdered Sugar
• 1/4 tsp Vanilla
• 3 Tb Butter
• 4 tsp Milk

1. Preheat Oven to 350ºF
2. Cream crisco and sugar till fluffy.  Add pumpkin, egg and mix until incorporated.
3. Sift flour, soda, cinnamon, and salt into a separate bowl.
4. Add dry ingredients to wet mixture and mix.
5. Drop by the spoonfuls onto a cookie sheet.
6. Bake for 10-12 minutes until golden brown around the edges.  Let sit for 2-3 minutes
7. While the cookies are cooling on cookie sheet start the frosting: combine butter, milk and brown sugar in sauce pan on medium low stirring until melted.  Cool for 2-3 minutes, just until it’s not piping hot, then beat in powdered sugar until smooth.
8. Transfer cookies to cooling racks and drizzle warm icing on cookies and let sit for 5-10 minutes until icing has hardened.

Bon Appetite!

Jackie