Categories: Cookies, Dessert, Pumpkin

Ingredients

• 1 cup shortening
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 cup mashed cooked pumpkin
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chopped nuts
• Penuche Frosting:
• 3 tablespoons butter
• 1/2 cup firmly packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

Directions

1. Cream shortening and sugars together; add in pumpkin, egg, and vanilla—stir to mix well.

2. Sift dry ingredients (flour-salt); add to creamed mixture; stir to blend well.

3. Stir in nuts.

4. Drop by teaspoonfuls onto greased cookie sheets.

5. Bake in a 350° oven for 10-12 minutes; cool on wire racks; frost when cool.

6. To make frosting: In a saucepan, combine butter and sugar; bring to a boil.

7. Cook and stir 1 minute or until slightly thickened; cool slightly.

8. Add milk; beat until smooth.

9. Stir in powdered sugar to make a spreading consistency.

10. Spread on cooled cookies.

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