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I think that brown sugar icing is in a dead even tie with cream cheese frosting as my favorite frosting! How can you choose between them?
Pair the brown sugar icing with these soft, cake-like pumpkin cookies and you have an absolute heavenly combination. I can pop an entire cookie in my mouth in one bite - and I have. A few too many times :)
The recipe calls for shortening - and while I have attempted substituting coconut oil and butter, the shortening really creates the best cookie texture. I have discovered an organic 100% palm oil shortening that is non-hydrogenated (made by Spectrum Naturals) so I am not having any guilt typing the recipe as written.
Besides, it's not the shortening that is the danger - I'm telling you, it's the frosting!
Yum!
1 cup shortening
1 cup sugar
1 eggs
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2 cups flour
Brown Sugar Icing
½ cup brown sugar
3 Tbs. butter
¾ tsp vanilla
4 Tbs. milk
1 cup powdered sugar
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1st Keep
 Todd_Perkins
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