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Pumpkin Cookies V
SUBMITTED BY:
Peggy Ackerman
PHOTO BY:
Jamie
"Soft, cake-like cookies with caramel icing."
RECIPE RATING:
Read Reviews
(138)
Review/Rate This Recipe
Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar
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DIRECTIONS
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.
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REVIEWS
Reviewed on Oct. 22, 2005 by Robin Lilly
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Robin Lilly
Oct. 22, 2005
Delicious! Everyone loves them!! I just have a word of advice for those who are making them for the first time. You have to sort of help the cookies take their shape. When you are dropping them on the baking sheet, their will be a pointy tip on each cookie that will still be there once they are baked. Just take the bottom of a clean spoon and gently press on the top of each cookie as soon as they come out of the oven. This will give the icing more of a surface to lay on.
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73 users found this review helpful
Delicious! Everyone loves them!! I just have a word of advice for those who are making them...
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Reviewed on Oct. 22, 2007 by
Heidi
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Heidi
Oct. 22, 2007
I am an expert pumpkin bread maker, but never made pumpkin cookies until now. I was skeptical.. but am now a believer! Goodness! I might just like these MORE than pupkin bread! They are similar to little cakes. Just AMAZINGly moist. The only diff. was I also added about 1/2 tsp. allspice. I always bake on silicone treated baker's parchment paper. Turned out AMAZING! I got my icing to look like the picture by adding about 1 c. more powdered sugar.. and make the frosting first. It really needs to cool. I turned over my cookies and dipped the tops in the icing.. Trying to drizzle over the cookies was way too messy!
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37 users found this review helpful
I am an expert pumpkin bread maker, but never made pumpkin cookies until now. I was...
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Reviewed on Jan. 3, 2004 by CYNPHIL40
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CYNPHIL40
Jan. 3, 2004
This is the most incredible soft cookie. Sooo delicious, even better than pumpkin pie. I pour the glaze into a squeeze bottle for ease and speed in glazing these little gems. Then I just drizzle the glaze on top. This recipe makes lots and lots of cookies.
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26 users found this review helpful
This is the most incredible soft cookie. Sooo delicious, even better than pumpkin pie. I...
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Reviewed on Nov. 22, 2006 by laurainthesewer
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laurainthesewer
Nov. 22, 2006
I absolutely loved this recipe I and everyone else couldnt get enough. The only thing i would suggest is add a little more pumpkin. These cookies baked for about 15 minutes in my oven instead of 10, and I split the recipe in half twice which baked about 15 cookies. These cookies are very soft and cake-like, but they are irresistable. I also added some chocolate chips to half the batter, and the chocolate chips overwhelmed the taste of pumpkin. These cookies are a hit. Everyone LOVES the frosting.
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14 users found this review helpful
I absolutely loved this recipe I and everyone else couldnt get enough. The only thing i would...
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Reviewed on Jan. 16, 2008 by
ILove2Ck
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ILove2Ck
Jan. 16, 2008
These cookies are really good! These are like little iced cakes, similar to a little debbie treat. Very mild flavor, my teenager devoured these like there was no tommorrow, but I thought they could use a little more spice. A 15 oz can of pumpkin is 2 cups. For the icing I used dark brown sugar and cooked it until it looked like it was all dissolved (or melted). I added about 4 cups of powdered sugar and the glaze/frosting worked great (and I had plenty left). The cookies were good plain, but the icing really makes them so don't leave it off. This makes a LOT of cookies. I got 7 dozen. These stayed soft, moist, and cakelike for the several days they lasted here. Thanks for sharing this terrific cookie recipe.
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13 users found this review helpful
These cookies are really good! These are like little iced cakes, similar to a little debbie...
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Reviewed on Jan. 26, 2003 by TLC
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TLC
Jan. 26, 2003
These cookies are wonderful! They just melt-in-your-mouth. I kept the frosting warm as I was using it and just dipped the tops of the cookies in the frosting. Kids love them too!
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11 users found this review helpful
These cookies are wonderful! They just melt-in-your-mouth. I kept the frosting warm as I was...
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Reviewed on Oct. 8, 2003 by IMP70
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IMP70
Oct. 8, 2003
These just came out of the oven -- they smell awesome and taste just as good. I made my cookies with about 2 Tbs. of batter and they needed to cook for about 16 minutes. The batter yielded about 5-1/2 dozen cookies (but I'm not complaining!).
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7 users found this review helpful
These just came out of the oven -- they smell awesome and taste just as good. I made my...
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Reviewed on Oct. 24, 2007 by
Janelle
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Janelle
Oct. 24, 2007
wow. i made these for a party and LITERALLY had to hide them from my family so they wouldn't get eaten up! i used pumpkin spice instead of cinnamon and i suggest drizzling the frosting over the cookies in a criss-cross pattern to get just the right amount of sweet.
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6 users found this review helpful
wow. i made these for a party and LITERALLY had to hide them from my family so they wouldn't...
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Reviewed on Jan. 3, 2004 by JANYCE99
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JANYCE99
Jan. 3, 2004
These cookies are very good and I too used a squeeze bottle to drizzle the icing. I used fresh pumpkin which tasted very good but the cookies spread a bit more than I would have liked so if you are using fresh pumpkin, I would add a bit more flour. Everyone loved these cookies!
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6 users found this review helpful
These cookies are very good and I too used a squeeze bottle to drizzle the icing. I used fresh...
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Reviewed on Dec. 26, 2002 by
Cathy
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Cathy
Dec. 26, 2002
Great cookie! The frosting is great. I am going to use the frosting for other things too.
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6 users found this review helpful