This is one of my favorite recipes for pumpkin cookies and the cake-like texture makes them lighter and fluffier than crispy pumpkin cookies! These pumpkin cookies are equally as good iced or without the icing. Be sure to try them without the cream cheese icing to see if you want to leave some that way.(SEE NOTES FOR COOKIE FROSTING RECIPE)
Prep Time20 minutesmins
Cook Time12 minutesmins
Total Time32 minutesmins
Course: Desserts
Cuisine: American
Servings: 48
Calories: 142kcal
Author: LittleCooksReadingBooks.com
Ingredients
1CupShortening
3CupsSugar
2Eggs
30ouncecan pumpkinlike Libby's Pumpkin
1TeaspoonVanilla
5CupsFloursifted
2TeaspoonsCinnamon
2TeaspoonsNutmeg
2TeaspoonsBaking soda
2TeaspoonsBaking powder
1TeaspoonSalt
Instructions
Heat oven to 350 degrees F.
Mix together shortening and sugar. Add eggs and mix until combined.
Add canned pumpkin and mix until combined.
To the canned pumpkin mixture, mix in vanilla and sifted flour. Then, add cinnamon, nutmeg, baking soda, baking powder and salt. Mix until just combined.
Line baking sheet with parchment paper. Using a cookie scoop or spoon, spoon rounded spoonfuls onto a baking sheet.
Bake at 350 degrees F for 10-12 minutes. Cool completely if before icing. (see icing recipe on site)
Store iced cookies in an airtight container for up to 3 days.
Notes
*If you want pumpkin cookies with chocolate chips, just add 1/2 cup - 1 cup chocolate chips to the batter and stir before baking.FOR THE CREAM CHEESE ICING RECIPE FOR PUMPKIN COOKIES, CHECK OUT: Best Cream Cheese Frosting for Pumpkin Cookies