Tasty Tuesdays | Pumpkin Cookie Recipe from 8th Grade Home-Ec Class

November 24, 2015

Yup, that’s right. EIGHTH GRADE, people!

8th grade and going strong. Because it is pretty simple and SO GOOD. I first made this recipe several years ago with friends of mine in my home ec class. So Mrs. McCaleb, if you’re out there reading this, you have no idea how much your recipes stuck with us! 😉

Without fail, I have made it every year since then, and my family basically expects these from me! The cookies feel so light and airy when you bite into them, but when you think about the fact that there’s shortening in them….okay, just forget that fact, and focus on the pumpkin and endless amounts of vitamin C. That way you can have 3, 4, or….

Two. Stick with two. And a tall glass of milk. They just MELT in your mouth! The icing truly makes these cookies. But it can also be the trickiest part. I’m almost positive I’ve made the icing differently every year, but not because I’ve meant to. I just haven’t looked closely enough at the recipe. However, when I photographed these, I made sure to follow every little step in order for it to turn out perfectly. So my advice for you: follow the recipe exactly AND use a whisk for the icing!

Other than that, you so got this! And you’re welcome!

Pumpkin Cookies

Ingredients

1 cup shortening

1 cup sugar

1 cup pumpkin

1 egg

1 teaspoon baking soda

1 teaspoon cinnamon

2 cups flour

1/2 teaspoon salt

First things first: preheat your oven to 375 degrees. Next, cream shortening, sugar, pumpkin and egg. Add flour, baking soda, cinnamon, and salt. Mix well in a bowl. Use your Kitchen Aid Mixer and smile because it’s so easy. Drop by teaspoon on ungreased cookie sheet. They slide right off the spoon, and are so easy to drop. They won’t expand, so you can expect them to look similar to how you drop them on the cookie sheet when you take them out. Bake for 12-15 minutes. Bake for 12 minutes, and then check them. I always take cookies out at the least amount of time they’re supposed to bake. They’ll be a little golden brown on top, but they’ll be so light and fluffy on the inside. Mmm mm.

Icing

3 tablespoons butter

4 teaspoon milk

1/2 cup brown sugar

1 cup powdered sugar

3/4 teaspoon vanilla

Cook butter, milk and brown sugar over a low heat. Go ahead and just measure out the milk instead of guessing, because I think this has gotten me in trouble in the past! I know it’s a little tedious in such a small amount, but just trust me! Remove this from the heat (and make sure to not let it start bubbling) and add vanilla and powdered sugar. Using a whisk will help break up the clumps of powdered sugar. Use a spoon to pour over cooled cookies, and pour yourself a glass of milk ASAP.