Soft Pumpkin Cookies with Chocolate Frosting

slightly adapted from: Starting Over


1/2 c. shortening

1 1/4 c. light brown sugar, lightly packed

2 eggs

1 1/2 c. canned pumpkin puree

1 tsp. vanilla extract

2 1/2  c. all-purpose flour

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. ground nutmeg


Cream together shortening and brown sugar until very light and fluffy.  Add the eggs, one at a time, beating after each.  Add the canned pumpkin and vanilla (mixture may look curdled).  In a separate bowl, combine the flour, baking powder, salt, cinnamon and nutmeg.  Add dry ingredients to wet ingredients and mix together until just combined.  Drop around 2 Tablespoons or so of dough per cookie onto cookie sheet.  Bake at 350 degrees for 14-16 minutes.  Do not overbake or they might be dry.  Yield: around 3 1/2 dozen cookies.    


Chocolate Frosting

From: Jenn@eatcakefordinner


12 Tbl. (1 1/2 sticks) unsalted butter, softened

2-3 Tbl. cocoa powder

pinch of salt

2-3 tsp. vanilla extract

3 1/2 c. powdered sugar

a few Tbl. of milk, if needed


Beat the butter until fluffy.  Add the cocoa powder, salt and vanilla and beat to combine.  Add the powdered sugar, one cup at a time, beating after each addition.  Add a little bit of milk if needed.  Beat until light and fluffy.  Spread over cooled cookies.  


Jenn's Notes: Since I added less sugar and less spice, these cookies aren't the best on their own.  They really need the  frosting on top to make them taste yummy.  Make sure you do not overbake them, or they will be slightly dry.  I thought they were best when eaten within a day or two.  Or, if you have a favorite pumpkin cookie recipe, you could always use that instead.    


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