The recipe Soft Pumpkin Sugar Cookies with Cinnamon Frosting #CookieWeek can be made in around 45 minutes. One portion of this dish contains roughly 2g of protein, 10g of fat, and a total of 225 calories. This recipe serves 18 and costs 56 cents per serving. 1346 people have tried and liked this recipe. It is perfect for Christmas. If you have ground nutmeg, powdered sugar, butter flavored shortening, and a few other ingredients on hand, you can make it. It is brought to you by Chocolate Moosey. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is rather bad. Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting, Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting for #CookieWeek, and Soft Chocolate Sugar Cookies with Peanut Butter Frosting are very similar to this recipe.

Servings: 18

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Line two baking sheets with parchment paper.In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.In a large mixing bowl, beat together the shortening, oil, pumpkin, and both sugars until smooth. Beat in the egg and vanilla. Gradually beat in the flour mixture until completely incorporated (do not overbeat).Scoop the dough using a 1-1/2 tablespoon cookie scoop onto the baking sheets. Flatten each one with the bottom of a glass to roughly 1/2-inch thick. Bake 8-9 minutes or until edges are firm and center puffs. Cool on the sheet for 4 minutes then move to a wire rack to finish cooling.In a large mixing bowl, beat together the butter and sugar until smooth. Add the vanilla, cream, and cinnamon and beat until light and fluffy. Scoop a spoonful on top of each cooled cookie then spread with an offset spatula. Immediately top with sprinkles. Store in an airtight container for up to one week.

Step by step:

1. Preheat the oven to 350F. Line two baking sheets with parchment paper.In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.In a large mixing bowl, beat together the shortening, oil, pumpkin, and both sugars until smooth. Beat in the egg and vanilla. Gradually beat in the flour mixture until completely incorporated (do not overbeat).Scoop the dough using a 1-1/2 tablespoon cookie scoop onto the baking sheets. Flatten each one with the bottom of a glass to roughly 1/2-inch thick.

2. Bake 8-9 minutes or until edges are firm and center puffs. Cool on the sheet for 4 minutes then move to a wire rack to finish cooling.In a large mixing bowl, beat together the butter and sugar until smooth.

3. Add the vanilla, cream, and cinnamon and beat until light and fluffy. Scoop a spoonful on top of each cooled cookie then spread with an offset spatula. Immediately top with sprinkles. Store in an airtight container for up to one week.

Nutrition Information: