2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 c. shortening
1 c. sugar
1 (16 oz.) can pumpkin
1 c. chopped nuts (optional)
1 tbsp. vanilla

Cream shortening until smooth. Then add sugar and pumpkin. Mix well and add remaining dry ingredients and vanilla. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 degrees for 10-12 minutes. Makes 3 dozen cookies.

FROSTING:

Combine:

3 tbsp. butter
1/4 c. milk
1/2 c. brown sugar

Bring to boil over medium heat for 2 minutes. Let cool, then add:

2 c. powdered sugar
1/2 tsp. vanilla