Cinnamon-Frosted Pumpkin Drop Cookies

Cinnamon-Frosted Pumpkin Drop Cookies

recipe courtesy of Amy

1/2 c. butter-flavored shortening

3 c. sugar

1 can (15 oz.) pumpkin

2 eggs

1/2 c. milk

6 c. all-purpose flour

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. ground allspice

1/2 tsp. ground cloves

Cinnamon Frosting:

1/2 c. butter, softened

2 1/2 c. powdered sugar

2 T. milk

1 tsp. ground cinnamon

1 tsp. vanilla extract

In a large bowl, cream shortening and sugar.  Beat in the pumpkin, eggs, and milk.  Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.  Drop by tablespoonfuls 2" apart onto greased baking sheets.  Bake at 375 degrees for 10-13 minutes or until lightly browned.  Remove to wire racks to cool completely.

In a small bowl, combine the frosting ingredients; beat until smooth.  Frost cookies.  Store in the refrigerator.  Yields 11 dozen.  (I usually just make half a recipe!)