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- 2 cups shortening
- 2 cups white sugar
- 2 cups canned pumpkin
- 2 eggs
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon OR switch it up with Pumpkin Pie Spice
- 1 teaspoon salt
- 4 cups all-purpose flour
For the frosting:
- 6 tablespoons butter
- 8 tablespoons milk
- 2 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup packed brown sugar
Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, ground cinnamon, salt and flour. Add to pumpkin mixture and mix well. Drop from spoon to cookie sheet. Bake 10 minutes at 350.
Now, I know the frosting is a bit of a pain, but it is worth it!
Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners’ sugar and vanilla. Spread over warm cookies.