pumpkin cookies in july
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!!!!
prep time
15 Min
cook time
10 Min
method
---
yield
several
Ingredients
- 1 cup shortening
- 3 cups sugar
- 2 - eggs
- 1 large can pumpkin ( 30 ounces )
- 1 teaspoon vanilla
- 5 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- FROSTING
- 2 - 8 ounces cream cheese, softened
- 1/2 cup 1 stick butter, softened
- 2 cups sifted, confectioners' sugar
- 1 teaspoon vanilla extract
How To Make pumpkin cookies in july
-
Step 1Preheat oven to 350 degree F. Spray baking sheets with nonstick cooking spray.
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Step 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. -
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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