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Pumpkin Cookies

I know y'all are still recovering from Halloween, but I'm over here trying to help Mila cope with her post-Halloween blues and you know what makes days merrier and brighter?


So now begins my 20-some days of Christmas preparation, soon to be followed by SO MUCH THANKSGIVING, and then ALL OF THE CHRISTMAS WOOOO! It's a Christmas sandwich, if you will.

Or a pumpkin cookie sandwich. Whatever.

I'm starting to plan my Christmas baking because I will start it for real in about a week. It's all about the freezer-friendly early on so that I end up with sufficient time to get through everything without going crazy. And, thus, these guys. They freeze well and the recipe is well-proven.

Pumpkin Cookies

4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups sugar
1 can pumpkin puree (29 oz)
2 eggs
2 teaspoons vanilla extract
Cream cheese frosting (I used this recipe, but canned frosting will work)

Preheat oven to 350 degrees. Combine the flour, baking powder, baking soda, salt, cinnamon, and allspice in a large mixing bowl. In a separate large mixing bowl, beat the vegetable shortening and sugar until well mixed, about 30 seconds. Add the pumpkin, egg, and vanilla and continue to beat until blended.

Gradually add the flour mixture to the pumpkin mixture at low speed until combined.

Drop by rounded teaspoons onto an ungreased cookie sheet. They don't spread too much, so you can get away with leaving about an inch in between each cookie.

Bake 15-17 minutes, or until edges begin to brown.

And by "the edges begin to brown," I mean barely. They don't change color much. See? The bottoms are a little darker than the tops, but it's not significant.

Don't sweat it. They're done if you see any color change.

Cool on cookie sheets a few minutes, and then transfer the cookies to cooling racks. Once completely cooled, top each cookie with a bit of cream cheese frosting.

These cookies are a little cake-like. If you refrigerate them for a bit, the frosting will set just enough to make them stackable, so they're great for throwing in tins and giving as gifts.

Or eating by the fistful. Whichever.

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