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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 44g Recipe makes 32 cookies) |
||
| Calories 167 | ||
| Calories from Fat 70 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.8g | 12% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 119mg | 4% | |
| Potassium 54mg | 1% | |
| Total Carbohydrate 23.6g | 7% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 16.9g | ||
| Protein 1.2g | 2% | |
Ingredients
- 1 cup vegetable shortening
- 1 cup white sugar
- 1 egg
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
Frosting
- 1 cup brown sugar
- 3 tablespoons butter
- 4 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
1
Combine. Mix well and drop by spoonfuls onto greased cookie sheet.2
Bake at 350°F for 10-12 minutes.3
Frosting: Boil first three ingredients together for 2 minutes.4
Cool and add powdered sugar and vanilla.5
Ice cool cookies.
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- Occasion > Seasonal > Fall
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Featured Reviews for This Recipe
From: Chef #621842
On Dec 16, 2007
These cookies were a hit at the holiday potluck, everyone loved them! The cookies were just like little cakes, and easy to make. The cookie by itself I would say was a bit plain and could've used a bit more spice; the frosting was way too sugary for my tastes, but combined together they made one heck of a scrumptious cookie!!!!
From: Chef #632179
On Oct 30, 2007
These cookies are yummy! Just had to tweak the cooking times a bit. It required a few extra minutes than the recipe calls for.
From: mamax2
On Jan 18, 2006
The most incredible cookies I have ever had!! I substituted margarine for the shortening (as I had no shortening). Also added some nutmeg and allspice. These are light and fluffy and literally melt in your mouth. Good with or without the icing. Thanks for the recipe hlk.
From: Stoopidly Sarcastic-hyperspastic Super Hero Gurl
On Jul 18, 2002
Was easy to make. I subsituted canned pumpkin with pumpkin pie filling to give it more of a pumpkin pie taste, even put whipped cream on top! Also added a dash of nutmeg. It was very, very good!
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