PUMPKIN COOKIES V
Soft, cake-like cookies with caramel icing.
Provided by Peggy Ackerman
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 13
Steps:
- 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.
- 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 : Calories 542.8 calories, Carbohydrate 71.4 g, Cholesterol 31.4 mg, Fat 27.7 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 8.5 g, Sodium 376.6 mg, Sugar 48.5 g
5 INGREDIENT PUMPKIN DIP
Time 5m
Number Of Ingredients 6
Steps:
- Blend cream cheese until it is is creamy and fluffy. Add pumpkin and blend. Add powdered sugar and mix. Add cinnamon & ginger. Mix well, scraping sides of bowl as needed. Serve immediately with cookies. If making ahead, refrigerate in a sealed container until ready to serve.
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