Ingredients
48
48 servings
- •1 cup shortening
- •0.5 cup packed brown sugar
- •0.5 cup white sugar
- •1 cup pumpkin puree
- •1 egg
- •1 teaspoon vanilla extract
- •2 cups all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •1 cup chopped walnuts
- •3 tablespoons butter
- •0.5 cup packed brown sugar
- •0.25 cup milk
- •2 cups confectioners' sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Make the cookies: In a large bowl, cream together 1 cup shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift flour, baking soda, baking powder, cinnamon, and salt together into a bowl; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven for 10 to 12 minutes. Transfer to wire racks to cool.
- Meanwhile, make the frosting: In a small saucepan over medium heat, combine 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil, then cook and stir for 1 minute, or until slightly thickened. Remove from the heat and let cool slightly, about 10 minutes.
- Add milk and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
Nutritional Facts
Per 48 servings
- Calories: 128
- Carbohydrate: 16g
- Fat: 7g
- Fiber: 1g
- Protein: 1g
- Sugar: 12g
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