Frosted Pumpkin Cookies Recipe

Preheat your oven to 375 degrees F. Line 2 cookie sheets with parchment paper; if you only have one, you can bake in batches.

In a stand mixer, cream together the shortening and sugar. Beat in the molasses and vanilla until everything is well combined. Blend in the pumpkin puree; don't worry if the shortening leaves a few tiny chunks, that's fine.

In a separate bowl, mix the remaining dry ingredients. Slowly add this mixture to the pumpkin base, beating until the dough is well combined and quite stiff.

Scoop the dough onto the prepared cookie sheets, leaving at least an inch or so between each cookie. Dip your fingers in a little water, then gently press each cookie down to about 1/2 inch thickness. This helps prevent them from getting too tall as they bake.

Bake the cookies on the middle rack for about 12 minutes, though they might need a little longer. To check for doneness, insert a toothpick into the center of a cookie — it should come out clean. As soon as they're out of the oven, slide the cookies onto a cooling rack to stop the residual heat from cooking them further or making the bottoms too crunchy.

While the cookies cool, prepare the frosting: Blend all the frosting ingredients together until smooth. If it's not thick enough to spread, add more powdered sugar, a few tablespoons at a time, until you reach a thick, yet smooth consistency. It's crucial that the cookies are completely cooled before you frost them, otherwise the frosting will melt and drip off.