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Iced Pumpkin Cookies

This is one of my most-requested recipes.  They are perfect for Fall, and they are absolutely addictive!


by Laura Robertson-Boyd

Yield: approx. 7 dozen small cookies


Ingredients for Cookies:

Shortening                   ¾ Cup

Granulated sugar        1 Cup

Brown sugar                1 Cup

All-purpose flour          3 Cups

Salt                              ½ tsp.

Baking soda                1 ½ tsp.

Baking powder            1 tsp.

Nutmeg                       ½ tsp.

Ginger                         ¼ tsp.

Cinnamon                   1 tsp.

Canned pumpkin        2 Cups (1 15-ounce can)



  1. Preheat oven to 350 degrees Farenheit.
  2. Cream shortening, sugar, & brown sugar together in a large bowl until light and fluffy (mix with an electric mixer on medium speed for 8 minutes).
  3. Sift dry ingredients together in a separate bowl and mix well.
  4. Add dry ingredients alternately with the pumpkin to the creamed mixture.  Beat well after each addition.
  5. Drop by spoonfuls onto an ungreased cookie sheet.  Bake for 12-14 minutes (until tops spring back when touched).  Allow to cool completely before icing.


Ingredients for Icing:

Margarine                    4 Tbls.

Milk                             4 Tbls.

Vanilla extract             1  tsp.

Brown sugar                6 Tbls.

Powdered sugar          as needed



  1. Combine margarine and brown sugar in a small saucepan.  Heat until melted and sugar granules dissolve.  Remove pan from heat and allow to cool slightly.
  2. Stir milk and vanilla into sugar mixture.  Transfer mixture to a stainless steel mixing bowl and allow to cool completely.  (This can be done in the refrigerator or by setting the bowl over a larger bowl filled with ice.)
  3. Using an electric mixer, beat in enough powdered sugar to thicken the icing to the desired frosting consistency.  [Note: It is difficult to measure how much powdered sugar to use, so I start with a large 2 lb. bag.  I add a little at a time, but often end up using a LOT of sugar!]
  4. If desired, add a little red & yellow food coloring so that the icing matches the color of the cookies.  Then frost cooled cookies.

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