Fall Pumpkin Cookies

I have been making this recipe since my kids were little. It uses canned pumpkin to make round brownish/orangish cookies which can be iced with a thin butter icing with an orange color. They look very much like little pumpkins and are great for a halloween party or a treat for Thanksgiving.

• Ready In: 27 mins
• Yields: 6 dozen

Ingredients

• 1 1⁄2 cups brown sugar (packed)
• 1⁄2 cup shortening
• 2  eggs
• 1 3⁄4 cups canned pumpkin
• 2 3⁄4 cups flour
• 1  tablespoon baking powder
• 1  teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ginger
• 1  cup raisins
• 1  cup  chopped pecans
• 3 3⁄4 tablespoons  soft butter
• 2 1⁄4 cups confectioners' sugar (sifted)
• 2 1⁄4 tablespoons  cream
• 1  teaspoon vanilla
•  orange food coloring (a few drops to your desired color)

Directions

1. Mix sugar, shortening, eggs and pumpkin thoroughly.
2. Blend dry ingredients; add to pumpkin mixture stirring until well blended.
3. Add raisins and pecans.
4. Drop batter by teaspoonfuls on ungreased baking sheet.
5. Bake at 400 degrees (moderately hot) 12-15 minutes or until lightly browned.
6. ICING.
7. Blend butter and sugar together.
8. Stir in cream and vanilla until smooth; add a few drops of food coloring, stirring until desired color is reached.
9. Ice tops and sides of cooled cookies.