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| Prep Time Cook Time |
Servings 36 | Difficulty Easy |
Ingredients
- 2 cups Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoons Salt
- 1 cup Shortening
- 1 cup Sugar
- 1 cup Pumpkin Puree
- 1 whole Egg
- 1 teaspoon Vanilla
- FOR THE ICING:
- 3 Tablespoons Butter
- ¼ cups Milk
- ½ cups Brown Sugar
- 1 cup Powdered Sugar
- ¾ teaspoons Vanilla
Preparation Instructions
Sift the first five ingredients together (flour through salt).
In a separate bowl, cream sugar and shortening. Add pumpkin, egg, and 1 teaspoon vanilla. Beat well.
Add dry ingredients all at once and stir gently to form a smooth batter.
Drop by teaspoonfuls on an ungreased cookie sheet. Bake for 10 to 12 minutes at 350F.
For the icing:
Combine butter, milk, and brown sugar in a small saucepan. Bring to a boil slowly and let boil for two minutes, stirring constantly. Cool completely.
After mixture has cooled, stir in powdered sugar and 3/4 teaspoon vanilla.
One and a half recipes of frosting will ice two recipes of the cookies.
(Ice the cookies once they are slightly cool. Don’t put cookies away until icing is well set.)
