• 3-1/2 c sifted flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1-1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1/2 tsp ground gloves
  • 1 c shortening
  • 1 c granulated sugar
  • 2 eggs, beaten
  • 1 (15 oz) can pumpkin puree


  • 5 tbls brown sugar
  • 3 tbls butter
  • 3 tbls milk
  • 1 c powdered sugar, plus extra if needed

To make cookies: Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves and reserve.

In a large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy. Add eggs 1 at a time, beating well after each addition. Add pumpkin puree and mix until well combined.

Slowly add flour mixture, mixing until combined. Drop rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not over-bake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.

To make icing: In a small saucepan over medium heat, combine brown sugar, butter and milk and bring mixture to a boil. Remove from heat, set aside and cool completely, about an hour. Stir in powdered sugar until icing is desired consistency, adding more if necessary. Ice cookies to taste.