Maudie’s Pumpkin Cake Cookies
If you don’t know by now, Maudie is my mother-in-law and she is the most incredible baker. She is actually a really good cook as well but she is famous for her baking! I am so envious of all the desserts she is always making. Every time I go to her house it smells heavenly because there is usually a pie in the oven and fresh baked cookies on the counter. Ever since I met Ben 4 years ago she has made these pumpkin cookies during the fall and they have become a favorite of mine. I love them because they sort of have a cake consistency but are so light and pillowy, they just melt in your mouth! Recently she shared the famous “pumpkin cookie” recipe with me and I could not be happier to share it with you guys! I hope you enjoy these cookies as much as our family does!
Maudie’s Pumpkin Cake Cookies
- Prep Time: 15m
- Cook Time: 12m
- Total Time: 27m
- Yield: 24 cookies
Ingredients
For the cookies:
- 2 c flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 c shortening
- 1/2 c brown sugar
- 1/2 c cane sugar
- 1 c pumpkin
- 1 egg
- 1 tsp. vanilla
- 1/2 c chopped nuts **optional
For the frosting:
- 1/4 c butter
- 1/2 c brown sugar
- 1/8 tsp. salt
- 1/3 c evaporated milk
- 2 c confectioners sugar
- 1/2 tsp. vanilla
Instructions
For the cookies:
- Preheat oven to 350 degrees.
- Sift the dry ingredients.
- Cream the sugar, shortening and egg together. Then add the rest of the ingredients.
- Scoop the cookies with an ice cream scooper onto a parchment lined baking sheet.
- Bake for 10 to 12 minutes.
For the frosting:
- Combine the butter, brown sugar, salt and evaporated milk in a double boiler until smooth. Cool this slightly then beat in the confectioners sugar and vanilla.
- Top the frosting on the slightly cooled cookies and enjoy!
xo, Rachel
