Ingredients:
1/2 cup butter flavor shortening
3 cups sugar
1 (15 ounce) cans solid-pack pumpkin
2 large eggs
1/2 cup milk
6 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup butter, softened
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
In large mixing bowl, cream shortening and sugar; beat in pumpkin, eggs and milk.
Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.
Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
Bake at 375F for 10-13 minutes or until lighty browned. Remove to wire racks to cool completely.
In small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.
Servings: Serve
Time preparation: 45 min.
Time total: 55 min.