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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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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: sher440
On Oct 14, 2009
Maybe I expected more... they are okay but I am still on the search for a good pumpkin cookie. Sort of a boring cookie, and the frosting helped, but not quite what I was looking for. I made a batch for a gathering tonight, though, so I guess I'll see what they all say.
From: Chef #1039321
On Sep 27, 2009
I'm not even done making these yet - still in the baking process - but so far I'm having to force myself not to consume them as they roll out. So fluffy and delicious. I used half regular flour and half whole wheat, and earth balance spread instead of shortening. So good. They could use a little more spice, but that's easily remedied next time - and there will be a next time.
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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