Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1/4 teaspoon cloves
• Pinch cayenne pepper
• 1/2 cup vegetable shortening
• 1/4 cup coconut shortening
• 1/4 cup molasses
• 1 cup brown sugar
• 2 eggs
• 1/4 cup pumpkin puree
• 1 teaspoon freshly grated ginger
• 1 cup confectioners' sugar
• 1 tablespoon meringue powder
• A few drops water

Browse by ingredient

Instructions

1. Preheat oven to 350 degrees F.
2. To make the cookies: In a medium mixing bowl whisk together flour, salt, baking soda, dry spices, and set aside. In a large mixing bowl, beat with a hand mixer, the vegetable shortening and the coconut shortening together until creamy. Add molasses and brown sugar and beat until smooth. Add the eggs 1 at a time, the pumpkin puree and ginger. Mix until well blended. Slowly stir in the flour with a rubber spatula scraping the sides until all ingredients are well incorporated. Roll the dough into 1-inch balls, flatten slightly with the back of a spoon and place on a cookie sheet. Bake in the oven for 10 to 12 minutes. Cool cookies for 5 minutes on cookie sheet. Transfer cookies to wire racks and let cool.
3. To make the icing: In a medium bowl, combine with a hand mixer, the sugar, meringue powder and just enough water to make a smooth, glossy icing. Transfer to a plastic baggie. Snip the corner of the bag with scissors and drizzle onto cookies.