Ingredients for Frosted Pumpkin Cookies
- ¾ cup packed light brown sugar
- 1 cup (2 sticks) softened unsalted butter
- ½ cup shortening
- Canned Pumpkin
- 1 large egg
- Gold Medal All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- Ground Cinnamon
- ½ cup pumpkin seeds (plus extra for sprinkling)
- Powdered Sugar
- Milk
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How to Make Frosted Pumpkin Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, and ½ cup shortening until light and fluffy.
- Beat in 1 cup pumpkin puree and 1 large egg until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Gradually add to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup pumpkin seeds.
- Drop rounded tablespoons of dough about 2 inches apart onto the prepared baking sheets.
- Gently flatten each cookie slightly with a fork.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Remove cookies from baking sheets and let cool completely on a wire rack.
- While cookies cool, prepare the frosting (see below).
- Once cookies are completely cool, frost with cinnamon frosting.
- Sprinkle with additional chopped pumpkin seeds for extra crunch.
- **Cinnamon Frosting:** In a medium bowl, beat together 1 cup (2 sticks) softened unsalted butter, 3 cups powdered sugar, 1 teaspoon ground cinnamon, ¼ teaspoon vanilla extract, and 2-4 tablespoons milk (or cream) until smooth and spreadable. Add more milk, one tablespoon at a time, if needed to reach desired consistency.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
680g
Fat
160g
Carbs
79g
