Frosted Pumpkin Cookies

– butter, softened – granulated sugar – shortening – brown sugar – eggs – vanilla – pumpkin puree – flour – baking powder – ground cinnamon – baking soda – salt – ground ginger – ground nutmeg – ground cloves – course sugar

Preheat the oven to 350˚F. Cream the butter, shortening, sugar, and brown sugar.

Add the egg and vanilla. Beat well.

Stir in the pumpkin puree until combined.

In a separate bowl, combine flour, baking soda, ground cinnamon, baking powder, salt, ground ginger, ground nutmeg, and ground cloves. Add to the wet ingredients. Stir to combine.

Scoop dough with a two-tablespoon dough scoop onto parchment-lined baking sheets about 2 inches apart.

Moisten the flat bottom of a glass, dip it in the coarse sugar, and use it to flatten the cookies slightly. Re-dip the glass in the sugar before flattening each cookie.

Bake at 350˚F

Cool on the baking sheet for 2 minutes. Transfer to a wire rack to cool completely.

Once cool you can frost the cookies with cream cheese buttercream, drizzle with powdered sugar glaze, or sprinkle with powdered sugar, if desired.

⌃ get the recipe Pumpkin Cookies Recipe FAQ Can you freeze pumpkin cookies? Yes, you can freeze pumpkin cookies. Store them in an airtight container in the freezer with parchment paper between the layers. What are pumpkin cookies? Pumpkin cookies are like a combination of pumpkin muffins and sugar cookies. Are pumpkin cookies healthy? Although pumpkin cookies do contain pumpkin puree, they are considered a dessert and can be enjoyed in moderation as part of a healthy diet.

⌃ get the recipe Get the detailed instructions and printable recipe card at: thegunnysack.com/pumpkin-cookies/