Frosted Pumpkin Cookies and Egg Tip
Servings: 6 dozen
Ingredients
- 2 cups sugar
- 2 cups shortening I use Spectrum Organic
- 1 3/4 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
Instructions
- 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 and Butter Frosting
- 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.