2 c. shortening
2 c. sugar
2 eggs
1 (29 oz.) large can pumpkin or 3 1/2 c.
1 1/2 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 tsp. cinnamon

Stir together eggs, sugar, shortening, vanilla and pumpkin. (I use an electric mixer.) Mix in a separate bowl the flour, soda, baking powder, salt and cinnamon. Add flour mixture to pumpkin mixture, a cup at a time, to make sure it gets mixed thoroughly. Drop by spoonfuls onto a greased cookie sheet. (I use Reynolds Wrap nonstick release.)

Bake at 375°F for 10 to 12 minutes.

Icing:

2 sticks butter
2 c. brown sugar, packed
1/4 c. milk
powdered sugar

Melt butter and brown sugar together and bring to a boil. Cool it down in lukewarm water. (I just fill my sink 1/4 full of water; set pan in water and stir the mix until cool.) Stir in powdered sugar until you get a thick consistency. If too runny, place bowl into ice water to thicken.