This is my most requested recipe from family, friends, and coworkers. For over 15 years, I have held on to this recipe and kept it a secret. It was handed down to me from my mother-in-law who had it in her family for generations. Until now, I have been the only family member in possession of this recipe. My husband decided it was finally time to share and allow his family's legacy to continue through everyone who enjoys this cookie! So it is with true happiness that I share this recipe with you!
This pumpkin cookie is super soft, moist, and delicious. It is a perfect balance of pumpkin, sweetness, and cinnamon goodness. It will not disappoint and is always a crowd favorite! I make these cookies every year during the fall and look forward to it. Ya'll splurge on this one and enjoy!!
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🍁🍁Ingredients (Makes 32 cookies)🍁🍁
Dry Mix - Mix and set aside
- 2½ cups AP Flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 cup vegetable shortening
- 1 cup pumpkin purée
- 1 whole egg
- 1 tsp vanilla extract
- 1 cup sugar
- 2 tbs butter
- 3 tbs whole milk
- 1½ cups confectionary sugar
- Chopped pecans, amount to your liking (I use 2 oz)
- 2 tbs / 1 oz Ice Cream Scoop ✅ https://amzn.to/30l4zeh
- Kitchen Aid Stand Mixer ✅ https://amzn.to/3n1qWPI
- Measuring Spoons ✅ https://amzn.to/2Gd7nDt
- Cookie Racks ✅ https://amzn.to/348x14j
- Disposable 12" Crinkled Piping Bags ✅ https://amzn.to/3ignaON
- Prepare the frosting so it has plenty of time to cool completely at room temp (Do not refrigerate).
- In a heat safe pourable cup, add the butter and milk. Microwave until the butter is melted (watch for boil over 😉)
- Add the confectionary sugar and mix well. Pour into a piping bag and set aside to cool.
- Mix the dry ingredients and set them aside.
- In a stand mixer, add the vegetable shortening and sugar. Cream together well.
- Add the egg and cream again until the egg is fully incorporated.
- Add the pumpkin and vanilla and mix well.
- Add the Dry Mix and mix until incorporated. When finished, use a spatula to scrape the bottom of the bowl to ensure everything is mixed in.
- Using a 2 tbs / 1 oz ice cream scoop, place the cookies on an ungreased cookie sheet and bake.
- Remove from the oven, allow to cool on the pan for 5 minutes. Then immediately transfer to a cooling rack to prevent steaming.
- Allow the cookies to cool completely before glazing. Once you start glazing, sprinkle the pecans right away before the glaze sets. This will help the pecans stick instead of roll off.
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