Frosted Pumpkin Cookies

1 cup shortening
1 cup sugar
1 cup solid-pack canned pumpkin
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 Tbsp salt
1 cup raisins (optional)
3 Tbsp butter
4 tsp milk
1/2 cup brown sugar
1 cup powdered sugar
1 tsp vanilla

Preheat oven to 375°F. Cream shortening, sugar, and pumpkin together thoroughly. Beat in egg. In a separate bowl, mix dry ingredients together, then stir into pumpkin mixture. Add raisins. Drop by spoonfuls onto ungreased cookie sheets and bake 8 minutes or until lightly browned. Do not overbake — cookies should be soft. Remove to a rack to cool while you make the frosting.Makes approximately 5 dozen

To make frosting:

Heat butter, milk, and brown sugar to boiling; remove and cool. Stir in powdered sugar and vanilla. Cookies may be frosted while still warm or after they cool. Store tightly covered or freeze.

Makes 60 servings

Allergy Warning: Contains MilkContains EggsContains Wheat

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