Frosted Pumpkin Cookies

spreadnjoy's Note:

AMAZING soft cookies! I found the recipe in a magazine I had a couple years ago. I make these every year several times between Thanksgiving and Christmas. They travel great, since the icing hardens and they freeze well too. My whole family loves this recipe, I hope you will too!

• Total Time: 44 mins
• Prep Time: 30 mins
• Cook Time: 14 mins

Ingredients:

Yield: 60 cookies

• 1 cup shortening
• 2 cups brown sugar , firmly packed
• 1 (15 ounce) can pumpkin
• 4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1⁄8; teaspoon salt

Carmel Frosting

• ½ cup butter , softened
• 1 ½ cups brown sugar , firmly packed
• ¼ cup milk
• 1 teaspoon maple flavoring
• ½ teaspoon vanilla extract
• 2 -2 ½ cups powdered sugar

Directions:

1. In a large mixing bowl cream shortening and brown sugar until light. Add pumpkin, mix well.
2. In a seperate bowl combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to pumpkin mixture.
3. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 375 for 13-15 minutes. Finish all cookies before beginning frosting.
4. For frosting combine butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil 3 minutes. Remove from heat- stir in maple flavoring and vanilla.
5. Cool slightly, beat in enough powdered sugar to acheive spreading consistancy. Use all frosting while warm, it drys hard.