Maine Pumpkin Cookies With Frosting
Maine Pumpkin Cookies With Frosting are soft, spiced treats combining pumpkin, candied fruit, and nuts, perfect for fall gatherings or cozy desserts with a hint of sweetness.
Ingredients
Instructions
- Cream the sugar and shortening together.
- Add eggs; beat well.
- Add pumpkin, then sifted dry ingredients (flour, baking powder, baking soda).
- Mix well.
- Add vanilla, candied fruit, and chopped nuts.
- Drop by spoonful onto greased cookie sheet.
- Bake at 350°F (175°C) for 10 to 12 minutes.
- Remove from cookie sheet and cool.
- Frost the cookies once cooled.
Tips & Substitutions
For a lighter texture, consider substituting half of the shortening with unsweetened applesauce. If you prefer a spicier cookie, add 1 teaspoon of cinnamon or nutmeg to the dry ingredients. Make sure to sift the flour for better incorporation and fluffiness. You can also use chocolate chips or dried fruits instead of candied fruit for a twist. These cookies are perfect for fall gatherings or holiday events.
Serving Suggestions
These pumpkin cookies are delightful on their own, but you can elevate them with a cream cheese frosting or a simple glaze. Pair them with a warm cup of coffee or tea for a cozy afternoon snack. For a festive touch, serve alongside One Hundred Dollar Brownies for a dessert platter that guests will love.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them for up to three months. To reheat, simply pop them in the microwave for a few seconds or let them sit out at room temperature for a little while before enjoying again.
Nutrition & Diet Analysis (per serving)
Each serving of Maine Pumpkin Cookies With Frosting contains roughly 139 calories, with 1g protein, 20g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin that has been cooked and pureed. Make sure to remove excess moisture to avoid affecting the cookie's texture. About 1 cup of fresh pumpkin puree is equivalent to a 15-ounce can. This substitution can enhance the flavor and freshness of your cookies.
How can I make these cookies gluten-free?
To make gluten-free pumpkin cookies, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure that the baking powder and other ingredients are also gluten-free. This adjustment will allow you to enjoy these cookies without gluten while maintaining a similar texture and taste.
What should I do if the dough is too sticky?
If you find that your cookie dough is too sticky to handle, you can chill it in the refrigerator for about 30 minutes. This will firm up the dough and make it easier to scoop and drop onto the cookie sheet. Alternatively, you can add a little more flour, a tablespoon at a time, until the desired consistency is reached.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).