Glazed Pumpkin Cookies

The local bike path opened up a new section close to our house, so yesterday morning I decided to run the new path and check it out.  It’s 2.25 miles long before it meets up with the older section of the bike path.  I ran 2 miles of it and turned around and ran back.  I think it will be a nice place to run in the spring when the fields are in bloom.  After my run I made another run to the grocery store to pick up some shortening.  Because nothing says “I just ran 4 miles.” quite like buying a tub of shortening.

Glazed Pumpkin Cookies dough

I needed some shortening, though, to make these delicious cookies!  We had been invited over to dinner with friends and I said I would bring dessert.  I had been looking for a reason to make my favorite glazed pumpkin cookies and this was the perfect opportunity!

Glazed Pumpkin Cookies

I love, love, love these cookies and I can’t believe I am just making them for the first time this fall.  Or maybe not because I know that I can’t stop eating them.  And this recipe makes a bunch!  The last thing I need is a bunch of deliciously glazed pumpkin cookies!

Glazed Pumpkin Cookies

I’m thisclose to reclaiming my prepregnancy jeans.  I don’t need cookies getting in my way.  Which is why I loaded a bunch up on a paper plate and left them after dinner!  And I’m sending hubby off with the rest today!

Glazed Pumpkin Cookies

They are cake-like and moist and covered in glaze!  You want some now, don’t you?  Well, go ahead and make yourself some!  Here’s how:

Glazed Pumpkin Cookies


  • 2 C shortening
  • 2 C white sugar
  • 15 oz pumpkin puree
  • 2 eggs
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 4 C all purpose flour
  • 6 tbsp butter
  • 8 tbsp milk
  • 1 C packed brown sugar
  • 2 C confectioner's sugar
  • 1 1/2 tsp vanilla extract


  1. Preheat oven to 350 F.
  2. In a large bowl cream together shortening, white sugar and pumpkin. Add eggs and mix well.
  3. In a small bowl combine baking soda, ground cinnamon, salt and flour. Add to the pumpkin mixture and mix well.
  4. Spoon onto a parchment or Silpat lined cookie sheet. Bake for 10 minutes.
  5. Allow to cool on cookie sheet for 2 minutes, transfer to wire rack to cool completely.
  6. Glaze: In a small saucepan combine butter, milk, and brown sugar and cook over medium-low heat until the sugar dissolves. Remove from heat and cool slightly. Add confectioner's sugar and vanilla and whisk until combined. Spoon over cooled cookies.
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How was your weekend?  Do anything fun?  Bake anything?

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