Pumpkin Cookies

I'm not going to lie, I've never really gotten on the whole "It's fall, let's make everything with pumpkin!!" train. I don't mind pumpkin, but I don't HAVE to have it. That being said, I'm so glad that I tried this recipe!

My new favorite way to make cookies is to aerate the flour through a metal strainer. It just makes them so fluffy and cake like! The first time I tried it was on these cookies and I don't know that I'm ever going to not do that again!

The frosting on this was super easy, and ended up more like a glaze. The flavors were fantastic!

Pumpkin Cookies-adapted from The General Store of Minnetonka Cookbook

Total Time: 1 hour

Makes 4 dozen cookies

Cookies

• 3 1/2 cups sifted flour
• 2 teaspoons baking sode
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1 cup shortening
• 2 cups sugar
• 2 beaten eggs
• 1 cup canned pumpkin

Icing

• 5 tablespoons brown sugar
• 3 tablespoons butter
• 5 tablespoons milk
• 1 cup powdered sugar, more if desired

Preheat oven to 350 degrees. Mix dry ingredients, except sugar, in a medium bowl. In a large bowl, cream shortening, sugar, eggs and pumpkin. Slowly add dry ingredients and mix until well combined. Drop from rounded teaspoons onto ungreased cookie sheet. Bake for 15-18 minutes. Let cool before frosting.

Meanwhile, bring the first three icing ingredients to a boil in a small saucepan. Remove from heat, set aside and cool for at least an hour. Add powdered sugar until thick or desired consistency. Frost cookies to taste once cookies are cool.