Frosted Pumpkin Cookies and Egg Tip
Author: 
Recipe type: Dessert
Serves: 6 dozen
 
Ingredients
  • 2 cups sugar
  • 2 cups shortening (I use Spectrum Organic)
  • 1¾ cups pureed pumpkin (or 15 oz. can)
  • 2 eggs (room temperature)
  • 2 teaspoons vanilla
  • 4 cups sifted all-purpose flour (or gluten free cake flour mix)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 ½ teaspoons ground nutmeg
  • ½ teaspoon ginger
Cream Cheese and Butter Frosting
  • 3 oz. cream cheese
  • 3 oz. butter or margarine
  • 2 teaspoons vanilla
  • 1 pound powdered sugar
Directions
  1. In mixing bowl, thoroughly cream together sugar and shortening.
  2. Add pumpkin, eggs, and vanilla and beat well.
  3. In a separate bowl, sift together flour, baking powder, soda, salt, and spices.
  4. Add flour mixture to cream mixture and mix well. Stir in raisins and nuts if desired.
  5. Drop rounded teaspoons of dough onto a greased cookie sheet about 2 inches apart.
  6. Bake at 350 degrees for 12 – 15 minutes.
  7. Place cookies on cooling rack to cool.
Cream Cheese and Butter Frosting
  1. Cream cheese, butter, vanilla, and powdered sugar together until fluffy. Add a bit of milk or more sugar to achieve desired consistency.
  2. Spread on cooled cookies.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/egg-tip-and-frosted-pumpkin-cookies/