Spicy Pumpkin Cookies
- Yield: 42 to 48 cookies
- Prep 35 mins
- Bake 8 hrs to 10 mins
Ingredients
-
1
cup
shortening
-
1
cup
sugar
-
1
cup
canned pumpkin
-
1
egg
-
2
cups
all-purpose flour
-
1
tablespoon
pumpkin pie spice
-
1/2
teaspoon
baking powder
-
1/4
teaspoon
baking soda
-
1
recipe Cookie Glaze (see recipe below)
-
Chopped nuts (optional)
Directions
- In an extra-large bowl, beat together shortening and sugar with an electric mixer on medium speed until fluffy. Add pumpkin and egg; beat until combined.
- In medium bowl, combine flour, pumpkin pie spice, baking powder, and baking soda. Beat into the pumpkin mixture until combined.
- Spoon by rounded teaspoonfuls onto ungreased baking sheets. Bake in a 375 degree F oven for 8 to 10 minutes or until the tops seem firm. Remove and cool on wire racks.
- Spread Cookie Glaze over the cookies. Sprinkle with the chopped nuts, if you like. Makes 42 to 48 cookies.
Cookie Glaze
Ingredients
- 1/2
cup
packed brown sugar
- 3
tablespoons
butter or margarine
- 1
tablespoon
milk
- 1
cup
sifted powdered sugar
- 1
teaspoon
vanilla
Directions
- In a medium saucepan, combine brown sugar, butter or margarine, and milk. Heat over medium heat until butter melts, stirring occasionally. Remove from heat. Stir in powdered sugar and vanilla. (If frosting becomes too thick, stir in a few drops of hot water.) Makes 3/4 cup.
Nutrition Facts
(Spicy Pumpkin Cookies)
carb. (g) 14, Polyunsaturated fat (g) 1, Folate (µg) 12, sat. fat (g) 2, Niacin (mg) 0, Monounsaturated fat (g) 3, cal. (kcal) 113, calcium (mg) 10, pro. (g) 1, vit. A (IU) 923, sodium (mg) 20, sugar (g) 10, Potassium (mg) 31, Fat, total (g) 6, Thiamin (mg) 0, chol. (mg) 7, Riboflavin (mg) 0, iron (mg) 0