Ingredients
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3 1/2 cups flour
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2 teaspoons baking soda
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1 teaspoon salt
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2 teaspoons ground cinnamon
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1 1/2 teaspoons ground nutmeg
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1 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1 cup shortening
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2 cups granulated sugar
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2 eggs
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1 cup pumpkin puree
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5 tablespoons brown sugar
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3 tablespoons butter
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5 tablespoons milk
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1 cup powdered sugar, plus a little extra
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powdered sugar, if needed
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger and ground cloves. Save for later.
- In a large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin puree and mix until well combined.
- Slowly add flour mixture, mixing until combined. Droup rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not overbake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
- To make icing: In a small saucepan over medium heat, combine sugar, butter and milk and bring mixture to a boil. Remove from heat, set aside and cool completely, about an hour. Stir in powdered sugar until icing is desired consistency, adding more if necessary. Ice cookies to taste.