Friday, November 7, 2008

Iced Pumpkin Cookies

I saw these cookies on a wonderful blog, The Repressed Pastry Chef, and knew I had to make them soon. So, in my quest to procrastinate from doing my cake prep last night, I figured that was the perfect time to make them. J and I both love pumpkin, and he likes to bake, so we made these together.

I am taking a little break from caking right now to eat my dinner, so I figured I would make a little blog entry on them for you guys. It gave me another chance to practice my photography, but I am not sure if I like these pictures are not. (I am always open to suggestions from you photography buffs, BTW.)

Iced Pumpkin Cookies


1 cup shortening
1 cup granulated sugar
1 cup canned pumpkin
1 egg
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups all-purpose flour
3 tablespoons butter
4 tablespoons milk
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/2 cup packed brown sugar


Preheat oven to 350°F, line cookie sheet with silicone mat
Cream shortening, granulated sugar and pumpkin. Add egg and mix well. Add the baking soda, ground cinnamon, nutmeg, salt and flour and mix well. Using a small-to-medium sized disher (cookie scoop) or generous tablespoon, scoop batter onto cookie sheet. Using a wet finger, smooth points/peaks and gently press down tops. Bake 15-18 minutes then remove from oven and transfer to cooling rack and cool about 10-15 minutes before icing. To Make Icing: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Place a sheet of waxed paper under the cooling rack, take the cooled cookies and holding one at a time dip upside down into the icing, invert and place on cooling rack. Decorate with sprinkles while icing is still wet.

I made some a little larger than others, and I liked those better, as they were more moist. I liked them even better the next day, as they softened up a little. These are seriously dangerous to have around. They are very soft, cake-like and almost melt in your mouth. Very quick and easy to make too. Hope you try them!

OK, back to work for me! Have a great weekend!



Mata Family said...

Those look sooo good! I love pumpkin and will have to try these very soon! What is is with you and procrastination anyway? I've never been one to procrastinate, so I really can't understand that!

priscilla said...

those look delicious! so yummy!

Cymbaline said...

oh my gosh i can't stop staring at the picture! they look delicious~ thank you for the recipe!

Julia said...

One can never have too many pumpkin cookie recipes. These look devine!

I'm new to your site and have feel in love! You have so many great things here and so much I can learn from (I'm new to cake decorating). Thanks for posting all the great tips!

Custom Cakes by Brenda said...

I made these today and so yummy!!! They went to a bake sale and only one was left, so I grabbed it, lol.

Em said...

Oh yay! I'm so glad to see you made these. Seeing your blog post made me want to make them again... but remembering just how addicting they are, well, reminded me not to! LOL

Have a delicious day :)

Snooky doodle said...

the pictures look fab. And the cookies delicious :)

Anonymous said...

Got these on my baking list too! Course I'm still caking and chocolate thinging! Can't wait for the release of the new video!!!

Kim Bell said...

I got to make these last week! They were great and pretty easy to make. They are addicting....I bagged them up and sent home with the kids (had to get them away from me!!!) Thanks for posting recipe and pretty photos!

Lisa Smiley said...

I made these as well! A huge hubby loved them! That maple glaze is delish! Thanks for the recipe!

Lea said...

Thanks for the recipe, Sharon! Sound delish! Heading to Joplin, MO for Thanksgiving and these will be a perfect cookie for me to bake n take.
Happy Thanksgiving to you and yours!! :)

Linda said...

Wow! Brilliant minds must work alike. I have been making the same kind of cookie for the past two days. The recipe is slightly different, but basically gets the same results. And the reason why I have been making them for two day? Because they disappear as fast as I make them and everybody wants more! They are delicious. I highly recommend them.

Gina said...

I made these and accidentally cooked the butter/sugar a little too long (actually got side-tracked) and it caramelized, so I dipped them, let them dry and drizzled some white royal icing . . . yummy!

bcake1960 said...

Yummo!!!! These look like the pumpkin scones they have at Starbucks.. I have got to try these.. thanks for the inspiration ONCE again... good luck (like you need it) with your caking...I am a procrastinator as well.. I feel your pain..