~ vanishing pumpkin cookies & brown sugar glaze ~
What a wonderful aroma that fills the house as these delicious cookies bake. The creamy caramel icing tops these gems off perfectly! My first batch vanished before I placed the second pan in the oven. Make some for your family, they'll be happy you did. Enjoy!
prep time
10 Min
cook time
10 Min
method
Bake
yield
I get about 50
Ingredients
- 1/2 cup crisco
- 1 cup sugar - plus 2 tbsp
- 2 - eggs
- 1 cup pumpkin puree
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 21/2 teaspoons cinnamon
- 1/4 teaspoon ginger powder
- FROSTING
- 3 tablespoons butter
- 4 tablespoons evaporated milk
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla
- 1 cup confectioners' sugar
How To Make ~ vanishing pumpkin cookies & brown sugar glaze ~
-
Step 1Preheat oven to 350 degree F. In a large bowl, cream the sugar and shortening. Beat in eggs, one at a time. Beat in pumpkin. In a separate bowl, mix together the flour, salt spices and baking powder. Beat the flour mixture into the pumpkin mixture until thoroughly mixed. Stir in nuts. -
Step 2On a greased sheet-pan drop by teaspoonfuls or I use my smallest cookie scoop. Bake for 10 minutes, cool on rack.
-
Step 3Frosting: In a med saucepan, cook the milk, sugar and butter until sugar and butter is melted.
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Step 4Remove from heat and cook at least until lukewarm. Whisk in vanilla and sugar until smooth.
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Step 5Frost cookies and enjoy. Cover leftovers in container.
- 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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