Big Soft Pumpkin Cookies with Cream Cheese Frosting
Prep Time: 15 min
Cook Time: 15 Min
Serves 16 cookies Servings
Difficulty Easy
Ingredients
- 1 C. sugar
- 1/2 C. Crisco® All-Vegetable Shortening
- 1 C. canned pure pumpkin
- 2 large eggs
- 2 Tbsp. milk
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 2 C. all-purpose flour
- 1 tsp. Clabber Girl® Baking Powder
- 1 tsp. Clabber Girl® Baking Soda
- 1 tsp. Spice Islands® Pumpkin Pie Spice
- 1/2 tsp. salt
CREAM CHEESE FROSTING
- 1/4 C. Crisco® All-Vegetable Shortening
- 1 (8 oz.) pkg. cream cheese, softened
- 1/4 tsp. salt
- 1 (16 oz.) pkg. powdered sugar (3 3/4 cups)
- 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
Directions
- HEAT oven to 350°F. Coat baking sheets with no-stick cooking spray.
- BEAT sugar and shortening in large bowl with mixer on high speed until light and fluffy, at least 3 minutes. Blend in pumpkin, eggs, milk and vanilla.
- STIR flour, baking powder, baking soda, pumpkin pie spice and salt in medium bowl until well blended. Gradually blend into pumpkin mixture on low speed. Drop by 1/4 cupful, 3 inches apart, onto prepared baking sheets.
- BAKE 14 to 16 minutes or until set. Remove to wire rack to cool completely.
- For Frosting: BEAT shortening, cream cheese and salt in large bowl with mixer on high speed until smooth. Add powdered sugar and vanilla. Beat on high speed until smooth and creamy. Frost cooled cookies. Store in refrigerator in airtight container.
