Recipe for Pumpkin Cookies

Easy pumpkin cookies are GREAT to make around Halloween. Everyone is in the festive spirit and to go with the season everyone is making pumpkin this and that. Well my friend Darlene Phillips posted an amazing photo of some soft pumpkin cookies she had just made for her family so I quickly begged for her recipe for pumpkin cookies. I’m planning to make these this weekend.  I love pumpkin and it’s really VERY good food you. She’s always whipping up the latest thing and snapping pictures to make us all drool! Lol! The recipe is really simple – I like that! All food doesn’t have to be scary food Halloween – it just needs to be good! ☺

Pumpkin Spice Oatmeal Pecan Cookies

Ingredients:

• 1 cup butter flavored Crisco
• ¾ cup packed brown sugar
• ¼  cup white sugar
• 1 3.5 ounce package instant Pumpkin Spice Jello Pudding
• 2 eggs
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice (or to taste)
• 2 ½ cups rolled oats
• 2 oz pecan chips
• Duncan Hines vanilla or cream cheese glaze

1.  Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

2.  In a small bowl, mix together flour, baking soda, and spice.  Set aside.  In a large bowl, cream together shortening, brown sugar, and white sugar until smooth.  Blend in instant pudding mix, then beat in eggs and vanilla until the batter is light and fluffy.  Mix dry ingredients into the batter.  Stir in oats and pecans.  Drop dough by medium scoop onto the prepared cookie sheets.

3.  Bake for 10-12 minutes, or until edges are just starting to brown.  The centers will still look very soft.

4.  Move cookies to cooling rack (I keep them on the parchment so the glaze doesn’t make a mess!).  When cookies have cooled, drizzle with glaze and sprinkle with pecans.  After glaze sets, store in an air-tight container.