2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped nuts
1 c. shortening
1 c. sugar
1 c. canned pumpkin
1 egg
1 tsp. vanilla

Cream sugar and shortening. Add pumpkin and egg to shortening and sugar; beat well. Sift together flour, baking powder, baking soda, cinnamon and salt. Add sifted dry ingredients all at once; stir gently. Form a soft batter; add nuts and vanilla. Drop onto greased cookie sheet. Bake 10-12 minutes at 350°F.

Makes 4-5 dozen cookies.

PUMPKIN COOKIE FROSTING:

3 tbsp. butter
1/2 c. brown sugar
4 tbsp. milk
1 c. powdered sugar (sifted)
3/4 tsp. vanilla

Combine the first 3 ingredients into a saucepan and boil for 2 minutes over a medium-low flame, stirring constantly. Cool. Stir in powdered sugar and vanilla. Spread over cooled cookies making a thin frosting on top.