Easy Pumpkin Drop Cookies Recipe

Ingredients

• 2 cups shortening
• 2 cups white sugar
• 2 cups canned pumpkin
• 2 eggs eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1.5 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup packed brown sugar
• 8 tablespoons milk
• 6 tablespoons butter
• 2 cups confectioners' sugar
• 1.5 teaspoons vanilla extract

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a large bowl, use an electric mixer to beat shortening, white sugar, and pumpkin until smooth. Beat in the eggs. In a separate bowl, combine flour, baking soda, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture and mix until well combined.
3. Drop spoonfuls of dough onto baking sheets, spacing them 2 inches apart.
4. Bake in the preheated oven until the edges are golden brown, approximately 10 minutes. Let the cookies cool briefly on the baking sheet before transferring them to a wire rack to cool completely.
5. While the cookies are cooling, prepare the icing. In a saucepan over medium-low heat, cook brown sugar, milk, and butter until the sugar is fully dissolved. Allow to cool slightly. Then, add confectioners' sugar and vanilla extract. Spread the caramel icing evenly over the warm cookies.

Nutrition

• Calories: 543 kcal
• Fat Content: 28 g
• Fiber Content: 2 g
• Sugar Content: 49 g
• Sodium Content: 377 mg
• Protein Content: 4 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 71 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g