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Before you jump to Iced Pumpkin Cookies recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is today a great deal more popular than it used to be and rightfully so. Poor diet is one factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. A lot of people typically believe that healthy diets demand a lot of work and will significantly change the way they live and eat. It is possible, though, to make some simple changes that can start to make a positive impact to our everyday eating habits.
Initially, you should be very careful when you are shopping for food that you don’t automatically put things in your basket that you no longer want to eat. For example, has it crossed your mind to check how much sugar and salt are in your favorite cereal? One heart-healthy alternative that can give you a good start to your day is oatmeal. By putting in fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
Obviously, it’s not difficult to begin integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to iced pumpkin cookies recipe. You can have iced pumpkin cookies using 11 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Iced Pumpkin Cookies:
- You need 4 cup all-purpose flour
- Take 1 cup Rolled Oats
- You need 1 1/2 tsp baking soda
- Provide 2 tsp ground cinnamon
- Prepare 1 tsp salt
- Prepare 1 1/2 cup Vegetable shortening
- Get 1 cup granulated sugar
- Prepare 1 cup packed light brown sugar
- Get 1 large egg
- Provide 1 tsp vanilla extract
- Use 1 can pumpkin (15 oz.)
Steps to make Iced Pumpkin Cookies:
- Preheat oven to 350°F.
- Combine flour, oats, baking soda, cinnamon and salt.
- In a large bowl, cream together the vegetable shortening and both sugars. Beat in the egg and vanilla extract. Beat in the pumpkin. Gradually blend in the dry ingredients.
- Drop the dough by spoonfuls 2 inches apart onto ungreased baking sheets.
- Bake for 18 to 20 minutes, until lightly colored. Transfer to wire racks to cool fully before icing (if desired).
- To make the vanilla icing all I did was put a 1/2 cup of powdered sugar in a bowl with a tiny amount of vanilla and added a teaspoon or water at a time until the right consistency. If too watery add more powdered sugar, or more water if too thick.
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