Pumpkin Cookies + Cream Cheese Icing

#32: Not having a regular kitchen. #SCP

#9: Forgetting to take pictures. #SCP

I make these every year. They’re almost like muffin tops. Spongy and just GREAT. My non-real kitchen was at J’s apartment earlier this semester. For boys, they do pretty good, but there is a serious lack of mixing bowls. It almost created a situation, but luckily he loves (likes? tolerates?) doing dishes. See that yellow one there? It’s basically a giant plastic salad bowl. We had to wash it before we could make the icing.

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I also purchased a hand mixer on Amazon for $21. and I paid the $2.99 for 1 day shipping. Thanks, Amazon Prime.

J really likes cinnamon, so a little extra was definitely added… I made two batches, so pictures are mixed! No oven pictures, because I am not permitted to open the oven to check on anything, ever, and J’s apartment doesn’t have an oven with a window. Sigh. A future house requirement will be an oven window. and a light.

Ingredients: (This is the original, but I always double it. These are inhaled at my house.)

Cookies:
1 cup shortening

1 cup sugar
1 cup pumpkin
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

Icing:
1 8oz package cream cheese
½ stick butter
2 tsp vanilla
1 lb powdered sugar

1. Cream  shortening, adding sugar until mixture is smooth.

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2. Add pumpkin, egg, vanilla

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3. Mix in all dry ingredients.

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4. Drop by teaspoons on to cookie sheet, bake at 375 for 10 to 15 minutes.

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Icing:
1. Mix it all together, until it makes icing! The more you beat it, the more icing it will make.

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YUM!

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