A soft cookie with a candy frosting.

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
18 mins
total:
45 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.

  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.

  • In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

Nutrition Facts

128 calories; protein 1.2g 2% DV; carbohydrates 16.4g 5% DV; fat 6.8g 10% DV; cholesterol 5.9mg 2% DV; sodium 81.5mg 3% DV. Full Nutrition
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Reviews (125)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2011
These were very good! I use butter instead of shortening, and chopped, dried figs instead of walnuts. Tonight I am going with chocolate chips. Very good with a maple frosting also. Just 1/2 C icing sugar and about 1 Tbl maple syrup, and just enough water for drizzling consistency. Thanks for a great one! Read More
(44)

Most helpful critical review

Rating: 3 stars
01/15/2005
This recipe was only ok. They tasted more like a spice cookie. The pumpkin wasn't very strong at all. They were very soft though. The frosting was also just ok. It tasted just like a hard coat of sugar on top. I made the mistake of making the frosting before I was done baking all of the cookies. The frosting hardens very quickly once removed from heat, and you can't spread it on the cookies. I did just reheat it and that made it smooth again for a short time, but I had barely finished frosting the cookies before it had completely hardened again. Read More
(11)
147 Ratings
  • 5 star values: 117
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/13/2011
These were very good! I use butter instead of shortening, and chopped, dried figs instead of walnuts. Tonight I am going with chocolate chips. Very good with a maple frosting also. Just 1/2 C icing sugar and about 1 Tbl maple syrup, and just enough water for drizzling consistency. Thanks for a great one! Read More
(44)
Rating: 5 stars
02/03/2005
These are wonderful. I make them as bars in a 9 x 13 pan. Everyone loves them. The frosting is very sweet but delicious!! A Read More
(26)
Rating: 5 stars
01/24/2003
These cookies are so delicious!!... To ice them I dipped them in the pan I made the icing in face down while they were still a little warm.. I placed them on a rack with some tin foil underneath so the icing wouldnt drip on the counter... After I iced the last cookie I started over with the first and dipped them again.. They tasted like glazed doughnuts when they were completely cooled... I added them to my Christmas goodie and had requests for the recipe.. Im gonna try them with mashed banana next time and then maybe a mixture of pumpkin and banana.. mmmmm Kiki (Brampton ON Canada) Read More
(26)
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Rating: 5 stars
08/14/2005
Huge hit. Made these on a rainy day. My daughter tried a cookie and said "this is better than the stuff" meaning the batter she licked off the beaters. One BIG difference though I used a tin of ED Smith Pumpkin Pie Filling as they didn't have puree. I also patted down the batter after spooning it on the cookie sheet so they were not as cakie. Also the icing was a bit sweet but only if you iced the whole cookie so I just drizzled it across them and WOWIE amazing. They turned out phenominal. Thanks for the recipe. Read More
(20)
Rating: 5 stars
12/21/2005
My husband and I thought these were great. Fluffy and delicious. I think next time I'll add a bit of the Pumpin Pie Spice to it and just a bit more of the pumpkin puree. I also liked the frosting but a little less sugar and a splash of vanilla would make it a bit better. Thanks for the recipe! Read More
(13)
Rating: 5 stars
12/13/2004
These were just wonderful - I made them for a cookie exchange, and they vanished. I actually got more than the 4 dozen - I used a 2 tsp cookie scoop, and ended up with small round cookies that I just could dip in the icing - they looked like little bon bons. I thought the icing was perfect for these cookies - the brown sugar gave a nice caramel touch, and the icing hardened nicely so they didn't all stick together on the plate. Will make these again. Read More
(13)
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Rating: 5 stars
04/15/2003
These are delicious cookies iced or not. The recipe made less than 40 cookies for me each time I made it (more like 30 - 35), but the icing was enough to frost 52 cookies. I used half unsalted butter and half shortening after the first time I made this recipe and I think it added a little more flavor. These would be good with a cream cheese icing, too. I'll probably try that next time. Read More
(12)
Rating: 3 stars
01/15/2005
This recipe was only ok. They tasted more like a spice cookie. The pumpkin wasn't very strong at all. They were very soft though. The frosting was also just ok. It tasted just like a hard coat of sugar on top. I made the mistake of making the frosting before I was done baking all of the cookies. The frosting hardens very quickly once removed from heat, and you can't spread it on the cookies. I did just reheat it and that made it smooth again for a short time, but I had barely finished frosting the cookies before it had completely hardened again. Read More
(11)
Rating: 5 stars
10/27/2005
These are EXTREMELY good cookies. They are so soft and moist even after storage. I didn't like the thought of a "hardened" candy like frosting, so I didn't go for the penuche. I instead did a homemade buttercream frosting that gives it just the right amount of sweetness, but you don't need to be heavy handed with it. Just the slightest amount is perfect. The kids begged to pass these out to their friends so we made more. I will continue to use this wonderful recipe. I love them. Read More
(10)
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