Frosted Pumpkin Cookies

This is totally unrelated to my recipe, but I read an article about a woman who baked her neighbor cupcakes to distract him so that she could steal his car. I mean, how awesome of a tactic is that? Sure, she could have just bought the cupcakes, but what's the fun in that? This woman actually took the time to make the
cupcakes beforehand. She obviously must have been hatching this plan for some time. "How can I get into this man's house so I can get access to his keys? I know! I'll make him a delicious treat that he can't resist, make my way into his home and steal his car keys while he's distracted." Brilliant.

On a side note, don't be frightened if I come to your home with baked goods. I promise I'm not trying to steal anything...or am I?

Anyway, these cookies were one of the first things I ventured to bake when I moved to Denver...more than 6 months after I arrived. I was terrified of baking in high altitude and was afraid to even make an attempt, even with a high altitude recipe at the ready.

I am super glad I decided to take a chance a try baking, because these cookies are delicious and still, after a whole year of baking, are my husband's favorite. The cookies are soft and a bit cake-like and the frosting is sweet but not in the oh-god-this-is-way-too-sweet kind of way. They are more-so sweet in the oh-my-god-these-are-awesome kind of way.


Frosted Pumpkin Cookies

2 cups all-purpose flour
1 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 cup butter
1 cup sugar
1 egg
1 cup canned pumpkin

In a medium bowl, mix together flour, baking soda, salt, cinnamon, ginger and nutmeg. In a mixer, beat butter, sugar, egg and pumpkin until light and fluffy. Mix in dry ingredients, a little at a time. Cover with plastic wrap and refrigerate for at least 1 hour for easier handling.

Preheat oven to 350.

Shape the cookie dough into 1-inch balls and place them on a cookie sheet. Bake for 8-12 minutes, or until set. Let the cookies stand on the cookie sheets for 1 minute. Remove the cookies to cookie racks or wax paper and let cool completely before frosting with the Pumpkin Frosting (ingredients and directions below).

Frosting

1 cup shortening
1 teaspoon vanilla
2 cups sifted powdered sugar, divided
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
2 tablespoons milk, divided

In a small bowl, sift together the powdered sugar, cinnamon, ginger and nutmeg together. In a mixer, beat the shortening and the vanilla for 30 seconds, or until light and creamy. Gradually beat in about 1 cup of the spiced and sifted powdered sugar until well combined. Add 1 tablespoon of milk, beating until well combined.

Gradually beat in the remaining spiced powdered sugar and the milk. Continue beating until well combined.

Spread the frosting on the completely cooled cookies.

They only lasted long enough for me to get a shot of this one cookie.