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Pumpkin Cookies V

Pumpkin Cookies V

"Soft, cake-like cookies with caramel icing."
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servings 543 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 71.4g
  • 23%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 377 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
  3. To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 483
  1. 590 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I should have known when the recipe called for shortening and not butter that these would not be the tastiest cookies. They were blah, and without the frosting they would have been almost inedi...

Most helpful
Most positive
Least positive

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 ...

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 ...

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 driz...

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 co...

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 o...

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!

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 ...

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 ...

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 abo...

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