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Perfect Pumpkin Cookies

OK, prepare yourselves. If you love pumpkin and you love cookies and you hate desserts being way too sweet, then you are going to give me a full-on mouth kiss. (OK, maybe not. It was probably my excitement that made me take it too far right there.)


I had completely forgotten about these cookies until I ran across a post about them on my blog. This means, 1. YAY! Pumpkin cookies, and 2. I FORGOT ABOUT THE PUMPKIN COOKIES.

Pumpkin Cookies

Perfect Pumpkin Cookies

Rating: 51

Perfect Pumpkin Cookies


  • 1 cup shortening
  • 3 cups sugar
  • 2 eggs
  • 1 30-ounce can pumpkin
  • 1 tsp. vanilla
  • 5 cups flour
  • 2 tsp. cinnamon
  • 2 tsp. nutmeg
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • For Icing
  • 2 8-ounce packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups confectioners sugar, sifted
  • 1 teaspoon vanilla extract
  • Pumpkin pie spice (optional)


  1. Heat oven to 350 degrees.
  2. Mix together shortening and sugar. Add eggs and mix until combined.
  3. Add canned pumpkin and mix until combined.
  4. To the canned pumpkin mixture, mix in vanilla and flour. Then, add cinnamon, nutmeg, baking soda, baking powder and salt. Mix until just combined.
  5. Spoon rounded spoonfuls onto a cookie sheet.
  6. Bake at 350 degrees for 10-12 minutes. Cool completely if icing.
  7. Cream Cheese Icing
  8. Combine softened cream cheese and softened butter.
  9. Gradually mix in the sifted confectioners sugar.
  10. Add vanilla extract.
  11. Mix until smooth.
  12. Ice each cookie with the cream cheese icing. Sprinkle with pumpkin pie spice on top.


These cookies are equally as good iced or without the icing. So, be sure to try them un-iced to see if you want to leave some that way!


Farmers Market Organic Pumpkin (AFFILIATE)
Farmers Market Organic Pumpkin



Along with being a contributor to, Jacqueline Wilson is: Appalachia Advocate~Supporter of Women~Writer~Accidental Pit Bull Advocate.

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