iced pumpkin cookies

Name: Iced Pumpkin Cookies
Prep time: 10 min
Cook time: 10 min
Ingredients: ## COOKIES; 1 1/2 cup(s) all purpose flour; 3 cup(s) old fashioned oats; 1 teaspoon(s) baking soda; 1 1/2 teaspoon(s) ground cinnamon; 2 teaspoon(s) pumpkin pie spice; 1/2 teaspoon(s) kosher salt; 1 stick(s) butter, softened; 6 tablespoon(s) vegetable shortening; 1 cup(s) light brown sugar, packed; 1/2 cup(s) granulated white sugar; 2 - eggs; 1 teaspoon(s) vanilla; ## ICING; 2 teaspoon(s) canned pumpkin pie mix; 1/2 cup(s) powdered sugar; 2 tablespoon(s) maple syrup

(2 RATINGS)

116 Pinches 1 Photo

Alicia .

Watertown, WI

Updated on Feb 12, 2012

A friend gave me the original recipe for "pumpkin pie cookies" but I wasn't happy with it, so I made some adjustments and was much happier with the results! I also tried the icing with honey instead of maple syrup and it was great!

Rate

prep time 10 Min

cook time 10 Min

method ---

yield about 36 cookies

Ingredients

COOKIES
1 1/2 cups all purpose flour
3 cups old fashioned oats
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1 stick butter, softened
6 tablespoons vegetable shortening
1 cup light brown sugar, packed
1/2 cup granulated white sugar
2 - eggs
1 teaspoon vanilla
ICING
2 teaspoons canned pumpkin pie mix
1/2 cup powdered sugar
2 tablespoons maple syrup

How To Make iced pumpkin cookies

Step 1

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Step 2

Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in a medium bowl.
Step 3

In a separate bowl, beat butter and shortening about 30 seconds until smooth. Add both sugars and beat until light and fluffy. Add eggs and vanilla and mix well.
Step 4

Add flour mixture about 1/2-1 cup at a time until it is all incorporated and well mixed.
Step 5

Drop into rounded balls into prepared baking sheets and 10-12 minutes, cookies will be lightly browned. Cool on baking sheets for a few minutes before transferring to wire cooling racks to finish cooling.
Step 6

Mix topping and put in piping bag or ziplock bag with a small cut in corner and drizzle topping onto each cooled cookie. Store airtight. These are good for freezing to save for later as well.
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