Iced Pumpkin Cookies

Name: Iced Pumpkin Cookies
Total time: 1800 s
Yield: 50 servings
Cuisine: American
Ingredients: 4 cup all-purpose flour; 1 cup Rolled Oats; 1 1/2 tsp baking soda; 2 tsp ground cinnamon; 1 tsp salt; 1 1/2 cup Vegetable shortening; 1 cup granulated sugar; 1 cup packed light brown sugar; 1 large egg; 1 tsp vanilla extract; 1 can pumpkin (15 oz.)

Amanda B. @cook_3340297

My mother found a recipe similar to this years ago. She made a few small changes to make the recipe what it is now. My FAVORITE cookies! People love these things! Even the pumpkin haters out there! :)

Amanda B. @cook_3340297

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Ingredients

30 mins

50 servings

4 cupall-purpose flour
1 cupRolled Oats
1 1/2 tspbaking soda
2 tspground cinnamon
1 tspsalt
1 1/2 cupVegetable shortening
1 cupgranulated sugar
1 cuppacked light brown sugar
1large egg
1 tspvanilla extract
1 canpumpkin (15 oz.)

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Steps

30 mins

1

Preheat oven to 350°F.
2

Combine flour, oats, baking soda, cinnamon and salt.
3

In a large bowl, cream together the vegetable shortening and both sugars. Beat in the egg and vanilla extract. Beat in the pumpkin. Gradually blend in the dry ingredients.
4

Drop the dough by spoonfuls 2 inches apart onto ungreased baking sheets.
5

Bake for 18 to 20 minutes, until lightly colored. Transfer to wire racks to cool fully before icing (if desired).
6

To make the vanilla icing all I did was put a 1/2 cup of powdered sugar in a bowl with a tiny amount of vanilla and added a teaspoon or water at a time until the right consistency. If too watery add more powdered sugar, or more water if too thick.