Soft Pumpkin Cookies

Pumpkin cookies are a must for the fall season. However these soft pumpkin cookies are good anytime of the year. They are very soft and moist and have a cake-like texture. Your family will love them!

Soft Pumpkin Cookies Recipe

1 cup butter flavored shortening
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 (3.4 ounce) package instant vanilla pudding mix
1 (16 ounce) container cream cheese frosting

Preheat your oven to 350 degrees F and grease your cookie sheets.

Cream together the butter flavored shortening and the sugar in a large bowl. Beat in the egg and vanilla and then stir in the pumpkin puree.

Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix. Gradually mix this mixture into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.

(This is very soft dough. You might want to consider them drop cookies if you have trouble rolling them into a ball.)

Bake the pumpkin cookies for 12 to 15 minutes in the preheated oven or until they are lightly browned at the edges. Allow them to cool completely before frosting with the cream cheese frosting.

Impress all your friends and family (Especially your mother-in-law!!!) with a batch of these soft pumpkin cookies.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch
  
• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack
• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat
• Oxo Good Grips Cookie Scoop