These soft, cakey Pumpkin Cookies are a must for fall baking. Don’t forget to add the tangy cream cheese frosting for the perfect accompaniment to these spiced cookies.
Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.
Sift together the baking soda, pumpkin pie spice, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to parchment-lined cookie sheet. Bake 13-15 minutes..
For the Cream Cheese Icing
Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl.
Heat in a microwave for 5-10 seconds.
Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula.
Notes
- I wanted big cookies, so I measured each cookie out to 1/4 cup, I shaped the cookies into circular blobs and smoothed the tops with dampened finger tips. - When the cookies were just slightly warm, I spooned on the cream cheese icing, smoothed the surface and tossed on some fall inspired sprinkles. - This icing recipe does not harden!