3/4 c. shortening
1 c. sugar
1 1/3 c. packed brown sugar
1/2 tsp. salt
3 c. flour
2 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. ginger
1 tsp. baking powder
2 c. canned pumpkin
1/4 c. butter
1/4 c. milk
1 tsp. vanilla extract
Confectioners' sugar

Cream shortening, sugar and 1 cup brown sugar in large bowl until light and fluffy. Sift next 7 ingredients together. Add to creamed mixture alternately with pumpkin, beating well after each addition. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 12 minutes. Cool on wire rack. Mix butter, milk and 1/3 cup brown sugar in saucepan. Bring to a boil. Remove from heat. Stir in vanilla. Cool slightly. Add enough confectioners' sugar to make of desired consistency. Frost cooled cookies. Yield: 6 dozen.