Pumpkin Drop Cookies
Description
These quick and easy pumpkin drop cookies, made with canned pumpkin, milk, and butter, are soft, cake-like cookies topped with a sweet caramel icing.
Ingredients
•
2 cups shortening
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2 cups white sugar
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2 cups canned pumpkin
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2 eggs
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4 cups all-purpose flour
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2 teaspoons baking soda
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1 1/2 teaspoons ground cinnamon
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1 teaspoon salt
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1 cup packed brown sugar
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8 tablespoons milk
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6 tablespoons butter
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2 cups confectioners' sugar
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1 1/2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Beat shortening, white sugar, and pumpkin with an electric mixer in a large bowl until smooth. Beat in eggs. Combine flour, baking soda, cinnamon, and salt in a separate bowl: add to pumpkin mixture and mix well.
3
Drop spoonfuls of dough 2 inches apart onto baking sheets.
4
Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool.
5
Meanwhile, cook brown sugar, milk, and butter in a saucepan over medium-low heat, until sugar is dissolved. Cool. Add confectioners' sugar and vanilla: spread over warm cookies.