Pumpkin Cookies

Happy Happy fall! I just love making fall desserts. I can't get enough pumpkin.. so pumpkin cookies it is. All the credit goes to Glenda Babcock for these amazing little suckers. Here's what you'll need

Crisco, sugar, an egg, vanilla, pumpkin, cinnamon, flour, baking powder, and pecans. In a large mixing bowl, beat together crisco and sugar

Once well combined, add the egg and vanilla

Beat; add pumpkin :)

Then mix in all your dry ingredients

Fold in pecans

Scoop onto a parchement paper lined baking sheet

Press down lightly (these don't flatten while baking). Bake about 8 minutes. Let cool on baking sheet a couple of minutes. Transfer to a plate or cooling rack. While cooling, prepare the brown sugar glaze. Listen... you MUST make the glaze. It makes the cookies 1000 times better. Trust. Here's what you'll need for the brown sugar glaze

Butter, brown sugar, powdered sugar, vanilla, and cream or milk. Beat together butter, vanilla, and brown sugar (The butter is actually just meant to be soft, not melted. oops. worked anyways!)

Mix until well combined. Add cream and powdered sugar

Whisk in well. Pour generously over each cookie

Here's the inside of a cookie.. I ended up experimenting and added butterscotch chips to some dough. I'm so glad I did, but that is definitely optional

These are very addicting, so beware. But enjoy :) Once again, Happy fall

Pumpkin Cookies

1 cup vegetable crisco

1 cup sugar

1 egg

2 tsp. vanilla

1 cup pumpkin

2 cups flour

2 tsp. cinnamon

1 tsp. baking powder

1/2 cup chopped pecans (optional)

1/2 cup butterscotch chips (optional)

Cream together shortening and sugar. Add egg and vanilla; beat well. Mix in pumpkin. Stir in all the dry ingredients. Lastly, fold in pecans and butterscotch chips. Scoop onto a parchment paper lined baking sheet. Slightly flatten the cookies. Bake at 375 degrees for 8-10 minutes. Cool on baking sheet a couple of minutes. Transfer to a plate, foil, or cooling rack. Now prepare the glaze.

Brown Sugar Glaze:

1 cup brown sugar

3 Tbs. butter, soft or melted

1 tsp. vanilla

1 cup powdered sugar

3 Tbs. milk or cream

Beat together butter, brown sugar, and vanilla until smooth. Add cream and powdered sugar. Whisk until well combined, adding more cream if glaze is too thick. Pour a generous amount over each cookie. Eat up! Store in airtight container up to 3 days.