Ingredients

• 1 cup shortening
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 3 tablespoons butter
• 4 tablespoons milk
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 1/2 cup packed brown sugar

Directions

1. Preheat oven to 350°F, line cookie sheet with silicone mat

2. Cream shortening, granulated sugar and pumpkin. Add egg and mix well. Add the baking soda, ground cinnamon, nutmeg, salt and flour and mix well. Using a small-to-medium sized disher (cookie scoop) or generous tablespoon, scoop batter onto cookie sheet. Using a wet finger, smooth points/peaks and gently press down tops. Bake 15-18 minutes then remove from oven and transfer to cooling rack and cool about 10-15 minutes before icing. To Make Icing: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners’ sugar and vanilla. Place a sheet of waxed paper under the cooling rack, take the cooled cookies and holding one at a time dip upside down into the icing, invert and place on cooling rack. Decorate with sprinkles while icing is still wet.

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