Pumpkin Cookies/Cake bites: Semantics aside, good and easy

I’m usually a little skeptical about cakey-cookies. I don’t trust them. I feel like cookies should chewy or crisp, but at what point do you become a bread? A cupcake? It’s a slippery slope and cakey cookies are troubling.

Despite my initial complicated feelings on the matter, I decided to give these a try and found that they are a tasty treat that’s perfect for the fall/holidays brought to my attention by the baker extraordinaire in my office. The result is subtle and still really sings.

1 cup sugar
1 cup pumpkin (puree)
1 Egg
2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Chopped walnuts (optional)

Cream shortening, sugar and pumpkin. Add egg and mix. Add dry ingredients. Drop from spoon on un-greased cookie sheet. Bake at 375 for 12 minutes.

Frosting:
3 teaspoon butter
4 teaspoon milk
1/2 cup brown sugar
1 cup sifted powdered sugar
3/4 teaspoon Vanilla

Cook first 3 ingredients in a small saucepan until dissolved. Cool. Add powdered sugar and vanilla and stir. Let cookies cool before adding frosting.

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