Big Soft Pumpkin Cookies with Cream Cheese Frosting

Prep Time 15 min
Cook Time 15 Min
Servings 16 cookies
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup sugar
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 1 cup canned pure pumpkin
  • 2 large eggs
  • 2 tbsps. milk
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • CREAM CHEESE FROSTING
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/4 tsp. salt
  • 1 (16 oz.) pkg. powdered sugar (3 3/4 cups)
  • 1 1/2 tsps. vanilla extract

Directions

  • Step 1

    HEAT oven to 350°F. Coat baking sheets with no-stick cooking spray.

  • Step 2

    BEAT sugar and shortening in large bowl with mixer on high speed until light and fluffy, at least 3 minutes. Blend in pumpkin, eggs, milk and vanilla.

  • Step 3

    STIR flour, baking powder, baking soda, pumpkin pie spice and salt in medium bowl until until well blended. Gradually blend into pumpkin mixture on low speed. Drop by 1/4 cupful, 3 inches apart, onto prepared baking sheets.

  • Step 4

    BAKE 14 to 16 minutes or until set. Remove to wire rack to cool completely.

  • Step 5

    For Frosting: BEAT shortening, cream cheese and salt in large bowl with mixer on high speed until smooth. Add powdered sugar and vanilla. Beat on high speed until smooth and creamy. Frost cooled cookies. Store in refrigerator in airtight container.

  • Calories 0
  • Calories from Fat0g
  • Total Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Total Carbohydrates 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet