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Preheat the oven to 350˚ F.
In a bowl, combine the dry ingredients of flour, corn starch, baking powder, baking soda, salt and pumpkin pie spice. Mix well to combine.
In a mixing bowl, cream together the shortening, butter and sugar until fluffy. Add the egg yolks one at time, beating in between.
Add the pumpkin puree and vanilla extract mixing well until combined. Then, add the dry ingredients.
Drop the batter onto a parchment paper lined baking pan using a 1 1/2 inch cookie scoop. Smash until about 1/2 an inch in height.
Bake at 350˚ F for approximately 12 minutes.
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 17mg | Sodium: 81mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 799IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg
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