Perfect Pumpkin Cookies

We don’t really see the change in seasons in Arizona, but we are starting to feel the dip in temperature that makes us feel like it’s finally fall! Fall is my favorite season! I think it is because of the big sweaters, harvest candles, pumpkin flavored everything, and preparation for the Holiday season. Something magical happens in fall and it just makes me happy.
Few things say fall better than pumpkin cookie! So here is my FAVORITE pumpkin cookie recipe (also if you burn a Yankee Candle – Cranberry Chutney at the same time you’re baking it’ll really make your home smell and feel like fall)!20151111_212451

1 Cup Crisco (I use the bars)
1 Cup Sugar
1 Cup Pumpkin
1 Egg
1 tsp. Vanilla
2 Cups Flour (I use GF Flour)
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp Cinnamon
Cream the Crisco, sugar, and pumpkin together well. Add the egg and vanilla and blend. Add the dry ingredients (flour, baking soda, salt, and cinnamon) and mix well. Place on a non-stick cooking sheet for 14-17 minutes (or until golden) at 350 degrees.
FROSTING (Yes, you need to put the frosting on- it makes the cookies!)
3 Tbsp Butter
4 tsp Milk
1/2 Cup Brown Sugar
1 Cup Powered Sugar
1 tsp. Vanilla
Melt the butter, milk and brown sugar in a pan. Then add the powered sugar and vanilla. Stir well. Sometimes you have to add more powered sugar, just make sure you get out the lumps.
Drizzle over the fresh cookies and enjoy!
** I normally make all the cookies and then while they are cooling I make the frosting. Otherwise the frosting can get a weird consistency between batches.**


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