Pumpkin Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ cup shortening
1 cup brown sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla extract
Icing
½ cup (1 stick) unsalted butter, room temperature
¼ cup maple syrup
2 tablespoons canned pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 pound powdered sugar (about 4 cups)
Orange gel food coloring
Black sprinkles (or other decorations)
Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
For the cookies: In a large bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
In a second large bowl, combine the shortening and brown sugar. Use an electric mixer to beat until light and fluffy, about 1 minute. Add the pumpkin, egg and vanilla, then mix until well-combined.
Add half the dry ingredients and mix well. Add the other half and mix again.
Scoop the dough onto the prepared baking sheets in 1-tablespoon mounds, arranging them 2 inches apart. Bake for about 14 minutes, or until lightly browned at the edges. Midway through baking, rotate the baking sheets top to bottom and front to back.
For the icing: While the cookies bake, in a medium bowl combine the butter and maple syrup. Use an electric mixer to beat until smooth. Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.
Add the powdered sugar and mix well, beating until fluffy. Add the food coloring and beat until uniform. Set aside.
Once the cookies have baked, cool them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, either pipe or spread the frosting on them and decorate as desired. Cookies should be refrigerated in an airtight container. Allow them to come to room temperature before serving.
Serves 24.
Nutrition values per serving: 230 calories, 8 g fat (3.5 g saturated), 39 g carbohydrates, 1 g fiber, 2 g protein, 20 mg cholesterol, 130 mg sodium.
J.M. Hirsch, Associated Press