A soft cookie with a candy frosting.
Original recipe makes 4 dozen
Ingredients
1 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners’ sugar
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PREP
15 mins
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COOK
12 mins
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READY IN
45 mins
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
- In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners’ sugar until frosting has reached desired consistency. Spread on cooled cookies.
Nutrition
Calories: 128 kcal
Carbohydrates: 16.4 g
Cholesterol: 6 mg
Fat: 6.8 g
Fiber: 0.5 g
Protein: 1.2 g
Sodium: 81 mg