Measure flour, baking powder, baking soda, salt and spices in a bowl and set aside.
Cream together shortening and sugar. Add eggs one at a time mixing well between additions. Add canned pumpkin and mix well.
Slowly add dry ingredients and mix until blended.
Chill dough for at least one hour. Scoop or drop by the tablespoon on a parchment lined baking sheet,.
Bake at 325 for 10-12 minutes. Cookies should be just slightly firm when touched.
Stir powdered sugar and melted butter together. Add vanilla and mix well. Slowly add enough milk to make a smooth anc creamy textured icing.
When cookies are slightly cooled, spread the icing on them with a small spatula or knife.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 30|
|Calories from Fat: 73 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 23.1mg||7 %|
|Sodium 153.2mg||5 %|
|Potassium 33.2mg||1 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 35g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 221
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