not joking… these are amazing.
while I was visiting at my aunt lisa in Utah a few years ago, she found the recipe in the newspaper and decided to give them a try… we were instantly hooked. if this isn’t your new favorite pumpkin cookie recipe, I will be shocked.
WARNING:
These pumpkin cookies could possibly cause you to eat more than your stomach can handle. You may easily become addicted affecting your ability to stay out of the kitchen. I am not responsible for how many people will be knocking at your door after they have tried them, so please be careful.
Wildflour Bakery’s Famous Pumpkin Cookies
2 cups shortening
2 cups white sugar
1 29-ounce can pureed pumpkin
2 eggs
2 teaspoons vanilla
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon (or more to taste)
Caramel Frosting:
12 tablespoons ( 3/4 cup) butter
1 cup milk
2 cups brown sugar
6 cups powdered sugar (or more if needed)
1 tablespoon vanilla
Directions
To make cookies, cream shortening and sugar; don’t whip. Mix in pumpkin, eggs and vanilla. In a separate bowl, combine flour, soda, baking powder, salt and cinnamon. Add to pumpkin mixture. Scoop on greased cookie sheet and bake at 350 degrees for 12-16 minutes.
To make frosting: Combine butter, milk and brown sugar in a large saucepan. Boil for 2 minutes. Take off heat, let cool. Be sure not to add the powdered sugar until mixture is really cool. When cool, add powdered sugar and vanilla. Add more powdered sugar if too thin. Frost cookies and serve. Makes 42 medium-size cookies.
This makes so many cookies that the minute they are cool I put them on cookie sheets in the freezer until the frosting hardens, then I put them into big ziploc bags laying them flat. They taste SO good right out of the freezer and are great for making ahead of time to pull out in a pinch, (if you don’t eat them all first).
