Iced Pumpkin Cookies
I owned and operated a bakery for many years. This was by far the most popular cookie all year around. The cake like texture and icing just melts in your mouth.
I owned and operated a bakery for many years. This was by far the most popular cookie all year around. The cake like texture and icing just melts in your mouth.
- Carbohydrate 36.1489776666667 g
- Cholesterol 23.1136238666667 mg
- Fat 8.06514008333333 g
- Fiber 1.15973002184033 g
- Protein 1.81443983333333 g
- Saturated Fat 3.90164869333333 g
- Serving Size 1 1 Serving (58g)
- Sodium 153.182108333333 mg
- Sugar 34.9892476448263 g
- Trans Fat 0.509926946666669 g
- Calories 221 calories
Step-by-step
- Measure flour, baking powder, baking soda, salt and spices in a bowl and set aside.
- Cream together shortening and sugar. Add eggs one at a time mixing well between additions. Add canned pumpkin and mix well.
- Slowly add dry ingredients and mix until blended.
- Chill dough for at least one hour. Scoop or drop by the tablespoon on a parchment lined baking sheet,.
- Bake at 325 for 10-12 minutes. Cookies should be just slightly firm when touched.
- Stir powdered sugar and melted butter together. Add vanilla and mix well. Slowly add enough milk to make a smooth anc creamy textured icing.
- When cookies are slightly cooled, spread the icing on them with a small spatula or knife.
High moisture content in pumpkin purée demands a full one-hour refrigeration window before baking to prevent the cookies from spreading into flat discs on the sheet. Chilling solidifies the fats, which controls the rate of expansion in a 325 degree oven. Without this resting phase, the dough remains too sticky to handle and loses its characteristic domed, cake-like crumb.
Creaming shortening and sugar introduces microscopic air cells that chemical leaveners like baking powder and baking soda expand during the bake. Adding eggs individually ensures proper emulsification of the fats and liquids, preventing curdling in the bowl. Slow incorporation of the flour mixture avoids overworking the gluten network, keeping the final crumb tender rather than tough.
Baking requires parchment-lined sheets to prevent sticking and promote even bottom browning. Pull the batches from the oven when they feel just slightly firm under a fingertip, usually between 10 and 12 minutes, to retain moisture. Overbaking destroys the soft texture that defines this style of cookie.
Plant-based milk substitutes work interchangeably in the glaze if dairy restrictions apply, provided you adjust the liquid drop by drop to maintain a smooth consistency. Apply the glaze while the cookies are still slightly warm so the sugar sets into a smooth finish.
