Tis my favorite season! Seattle fall foliage put on a great show this past weekend, hence inspiring me to bake this easy, pumpkin cookie recipe. The original recipe was made by the amiable University of Montana Knowles Hall Secretary Renate H. for her darling staff of young resident assistants, moi included. I have modified it a little bit but the pumpkin and maple essence ring true.

Pumpkin Cookies with Maple Frosting

Cream:

• 1 cup shortening
• 2 cups of sugar

Add:

• 2 eggs
• 2 cups of pumpkin (note there might only be 1 1/2 cups in a can [Libbey conspiracy theory], I added ½ cup grated carrot, but I think you could use apple too)
• 2 tsp vanilla

Add:

• 4 cups all purpose flour
• 2/3 tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon (and some nutmeg if feeling adventurous)

Scoop onto cookie sheets and bake at 350 for 10-12 minutes. Cool before frosting. Enjoy!

Prepare the frosting by creaming:

• ½ stick soften butter
• 2 cups powdered sugar
• 3 tablespoons maple syrup (or 1 tsp maple extract, but you might need a little more milk then)
• ½ cup half and half or milk (or evaporated milk)

If you don’t like maple, do vanilla instead. Feel free to add raisins or nuts to the cookies too. I might top this batch with some orange zest once they cool a bit more.

Go Griz!