Pumpkin Drop Cookies

Ingredients

• 2 cups shortening
• 2 cups white sugar
• 2 cups canned pumpkin
• 2 large eggs
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1.5 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup packed brown sugar
• 0.5 cups milk
• 6 tablespoons butter
• 2 cups confectioners' sugar
• 1.5 teaspoons vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Beat shortening, white sugar, and pumpkin with an electric mixer in a large bowl until smooth. Beat in eggs. Combine flour, baking soda, cinnamon, and salt in a separate bowl: add to pumpkin mixture and mix well.

3. 3

   Drop spoonfuls of dough 2 inches apart onto baking sheets.

4. 4

   Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool.

5. 5

   Meanwhile, cook brown sugar, milk, and butter in a saucepan over medium-low heat, until sugar is dissolved. Cool. Add confectioners' sugar and vanilla: spread over warm cookies.