Pumpkin Cookies with Cream-Cheese Frosting

3/4 cup shortening 1 cup sugar 1 cup canned pureed pumpkin 1 egg 2 cups all-purpose flour 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. nutmeg 1 tsp. vanilla 1/2 tsp. salt For frosting: 1/3 of an 8-oz. brick cream cheese, softened 1/4 cup butter, softened 3–4 cups powdered sugar 1-2 Tbsp. cream (or milk) 1 tsp. vanilla 3 Tbsp. grated orange peel Cream shortening, sugar, and pumpkin. Add egg and vanilla mix well. Add sifted dry ingredients. Drop from tablespoon onto cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool on racks before frosting. While cookies cool, make frosting. Beat together cream cheese and butter until smooth. Add powdered sugar a little at a time. Stir in vanilla and orange peel. Thin as needed with cream or milk. Spread on cookies. Makes 48 cookies.
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