1 cup shortening
2 cups sugar
2 cups pumpkin
3 1/2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon

Cream shortening and sugar together, then add pumpkin. Add all dry ingredients and mix well. Chill.

Roll out and cut with a pumpkin cookie cutter; bake at 375°F for about 10 to 12 minutes. Don't overbake so they will be moist.

Can be frosted, if desired, with orange colored frosting and decorated with candy corn to make eyes and nose for Halloween cookies.

Submitted by: Kathy Duncan