Soft, cake-like cookies with caramel icing.

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well.

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  • Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).

  • To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Spread over warm cookies.

Nutrition Facts

543 calories; protein 4.2g; carbohydrates 71.4g; fat 27.7g; cholesterol 31.4mg; sodium 376.6mg. Full Nutrition
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Reviews (501)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2005
Delicious! Everyone loves them!! I just have a word of advice for those who are making them for the first time. You have to sort of help the cookies take their shape. When you are dropping them on the baking sheet, their will be a pointy tip on each cookie that will still be there once they are baked. Just take the bottom of a clean spoon and gently press on the top of each cookie as soon as they come out of the oven. This will give the icing more of a surface to lay on. Read More
(633)

Most helpful critical review

Rating: 1 stars
11/24/2005
I should have known when the recipe called for shortening and not butter that these would not be the tastiest cookies. They were blah, and without the frosting they would have been almost inedible. I made a big batch to take for thanksgiving, and wound up leaving them home they were so bad. Read More
(8)
620 Ratings
  • 5 star values: 446
  • 4 star values: 118
  • 3 star values: 33
  • 2 star values: 15
  • 1 star values: 8
Rating: 5 stars
10/22/2005
Delicious! Everyone loves them!! I just have a word of advice for those who are making them for the first time. You have to sort of help the cookies take their shape. When you are dropping them on the baking sheet, their will be a pointy tip on each cookie that will still be there once they are baked. Just take the bottom of a clean spoon and gently press on the top of each cookie as soon as they come out of the oven. This will give the icing more of a surface to lay on. Read More
(633)
Rating: 5 stars
10/23/2007
I am an expert pumpkin bread maker, but never made pumpkin cookies until now. I was skeptical.. but am now a believer! Goodness! I might just like these MORE than pupkin bread! They are similar to little cakes. Just AMAZINGly moist. The only diff. was I also added about 1/2 tsp. allspice. I always bake on silicone treated baker's parchment paper. Turned out AMAZING! I got my icing to look like the picture by adding about 1 c. more powdered sugar.. and make the frosting first. It really needs to cool. I turned over my cookies and dipped the tops in the icing.. Trying to drizzle over the cookies was way too messy! Read More
(404)
Rating: 5 stars
01/03/2004
This is the most incredible soft cookie. Sooo delicious even better than pumpkin pie. I pour the glaze into a squeeze bottle for ease and speed in glazing these little gems. Then I just drizzle the glaze on top. This recipe makes lots and lots of cookies. Read More
(155)
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Rating: 4 stars
01/16/2008
These cookies are really good! These are like little iced cakes similar to a little debbie treat. Very mild flavor my teenager devoured these like there was no tommorrow but I thought they could use a little more spice. A 15 oz can of pumpkin is 2 cups. For the icing I used dark brown sugar and cooked it until it looked like it was all dissolved (or melted). I added about 4 cups of powdered sugar and the glaze/frosting worked great (and I had plenty left). The cookies were good plain but the icing really makes them so don't leave it off. This makes a LOT of cookies. I got 7 dozen. These stayed soft moist and cakelike for the several days they lasted here. Thanks for sharing this terrific cookie recipe. Read More
(92)
Rating: 5 stars
11/22/2006
I absolutely loved this recipe I and everyone else couldnt get enough. The only thing i would suggest is add a little more pumpkin. These cookies baked for about 15 minutes in my oven instead of 10 and I split the recipe in half twice which baked about 15 cookies. These cookies are very soft and cake-like but they are irresistable. I also added some chocolate chips to half the batter and the chocolate chips overwhelmed the taste of pumpkin. These cookies are a hit. Everyone LOVES the frosting. Read More
(89)
Rating: 5 stars
01/26/2003
These cookies are wonderful! They just melt-in-your-mouth. I kept the frosting warm as I was using it and just dipped the tops of the cookies in the frosting. Kids love them too! Read More
(47)
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Rating: 4 stars
01/03/2004
These cookies are very good and I too used a squeeze bottle to drizzle the icing. I used fresh pumpkin which tasted very good but the cookies spread a bit more than I would have liked so if you are using fresh pumpkin I would add a bit more flour. Everyone loved these cookies! Read More
(39)
Rating: 5 stars
10/24/2007
wow. i made these for a party and LITERALLY had to hide them from my family so they wouldn't get eaten up! i used pumpkin spice instead of cinnamon and i suggest drizzling the frosting over the cookies in a criss-cross pattern to get just the right amount of sweet. Read More
(37)
Rating: 5 stars
10/08/2003
These just came out of the oven -- they smell awesome and taste just as good. I made my cookies with about 2 Tbs. of batter and they needed to cook for about 16 minutes. The batter yielded about 5-1/2 dozen cookies (but I'm not complaining!). Read More
(37)
Rating: 1 stars
11/24/2005
I should have known when the recipe called for shortening and not butter that these would not be the tastiest cookies. They were blah, and without the frosting they would have been almost inedible. I made a big batch to take for thanksgiving, and wound up leaving them home they were so bad. Read More
(8)
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