pumpkin cookies in july
(3 ratings)
In my house we love these cookies, and it doesn't have to be Thanksgiving or Fall for me to make them. I love making this big batch and freezing them, as they do freeze well. Enjoy!!!!
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(3 ratings)
yield
serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For pumpkin cookies in july
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1 cshortening
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3 csugar
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2eggs
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1 lgcan pumpkin ( 30 ounces )
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1 tspvanilla
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5 cflour
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2 tspcinnamon
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2 tspnutmeg
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2 tspbaking soda
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2 tspbaking powder
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1 tspsalt
- FROSTING
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2 - 8 ozcream cheese, softened
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1/2 c1 stick butter, softened
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2 csifted, confectioners' sugar
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1 tspvanilla extract
How To Make pumpkin cookies in july
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1Preheat oven to 350 degree F. Spray baking sheets with nonstick cooking spray.
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2Cream shortening and sugar; blending well. Add the two eggs. Mix in the pumpkin. Now, mix in the vanilla and the 5 cups of flour. Add the remaining spices, mix just until all is blended. -
3Using a cookie scoop or I use a tablespoon and slide batter off with my finger. Trying to get them all pretty much the same size, so they bake evenly. Bake 10 - 12 minutes, cool 2 minutes, then place cookies on bakers rack to cool.
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4Frosting: In medium mixing bowl, beat cream cheese with butter. Then mix in the confectioners' sugar and vanilla. Chill until ready to frost. I frosted some with a thinner drizzle by adding some cream to the frosting. Garnishing with cinnamon is optional. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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