Iced Pumpkin Cookies

I've had pumpkin on the brain, I'm sure you can tell.

So today being Sunday and the day that I set aside to make big batches of cookies for the cookie jar, I thought I would use up the pumpkin I still have leftover instead of letting it go to waste.



These are always a huge hit in my house, I mean, I feel like I'm baking them and they are disappearing just as fast as I can get them iced and on the plate.

I've adapted the recipe from one over at allrecipes.com.  You can find the original here. I used shortening instead of butter and I also used pumpkin pie filling instead of just pumpkin.



Iced Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup Crisco shortening, softened
1 1/2 cups white sugar
1 cup canned pumpkin pie filling
1 egg
1 teaspoon vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.



2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients.





Drop on cookie sheet by tablespoonfuls; flatten slightly.



3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.



4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.