Ingredients

• 1 cup shortening
• 0.5 cups packed brown sugar , plus
• 0.5 cups white sugar
• 1 cup pumpkin purée
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons salt
• 1 cup chopped walnuts
• 3 tablespoons butter
• 0.25 cups milk
• 2 cups confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Beat shortening, ½ cup brown sugar, and white sugar with an electric mixer in a large bowl. Beat in pumpkin, egg, and vanilla. Combine flour, baking soda, baking powder, cinnamon, and salt in a separate bowl; add to pumpkin mixture. Fold in walnuts.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 8 to 10 minutes more.
5. 5 Meanwhile, bring butter and ½ cup brown sugar to a boil in a small saucepan over medium heat. Cook and stir until slightly thickened, about 1 minute. Cool slightly, about 10 minutes.
6. 6 Add milk and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency: spread on cooled cookies.

Nutrition per serving