Frosted Pumpkin Cookies and Egg Tip
Author: Alea
Recipe type: Dessert
Serves: 6 dozen
- 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
- 3 oz. cream cheese
- 3 oz. butter or margarine
- 2 teaspoons vanilla
- 1 pound powdered sugar
- In mixing bowl, thoroughly cream together sugar and shortening.
- Add pumpkin, eggs, and vanilla and beat well.
- In a separate bowl, sift together flour, baking powder, soda, salt, and spices.
- Add flour mixture to cream mixture and mix well. Stir in raisins and nuts if desired.
- Drop rounded teaspoons of dough onto a greased cookie sheet about 2 inches apart.
- Bake at 350 degrees for 12 – 15 minutes.
- Place cookies on cooling rack to cool.
- Cream cheese, butter, vanilla, and powdered sugar together until fluffy. Add a bit of milk or more sugar to achieve desired consistency.
- Spread on cooled cookies.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=461
3.1.09