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:

  1. Preheat oven to 350 degrees.
  2. Sift the dry ingredients.
  3. Cream the sugar, shortening and egg together. Then add the rest of the ingredients.
  4. Scoop the cookies with an ice cream scooper onto a parchment lined baking sheet.
  5. Bake for 10 to 12 minutes.

For the frosting:

  1. 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.
  2. Top the frosting on the slightly cooled cookies and enjoy!

xo, Rachel

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