1 c. sugar
3/4 c. shortening
1 egg
1 c. pumpkin
1 tsp. vanilla
2 c. Pillsbury all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg (if desired)
1/2 c. chopped nuts

In large bowl, combine first 5 ingredients; beat well. Lightly spoon flour into measuring cup and level off. Stir in remaining ingredients. Drop by teaspoonfuls, 2 inches apart onto ungreased cookie sheets. Bake 10-15 minutes until golden brown (350 degrees). Cool. Makes 4 dozen.

FROSTING FOR PUMPKIN COOKIES:

1/4 c. butter, softened
2 c. powdered sugar
1/2 tsp. vanilla
1-2 tbsp. milk or light cream

In small bowl, blend ingredients until smooth. Spread over cooled cookies.