I'm in LOVE....

with a fall cookie recipe. Angie had the idea of making pumpkin cookies and I LOVE pumpkin!!! With this gloomy weather outside I decided it would be the perfect day to make some cookies. Conner helped of course and he is so excited to try one!!! I found this recipe and it's delicious.....just what I need more sweets lying around. I frosted most of them but left a few out un-frosted for myself they are just as delicious to me without the extra sugar :) WARNING>>>WARNING>>>DO NOT ENLARGE PICTURE....MAY PRODUCE THE NEED TO TAKE A BITE OF YOUR COMPUTER SCREEN.

Iced Pumpkin Cookies


Ingredients

1 cup shortening
1 cup granulated sugar
1 cup canned pumpkin
1 egg
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups all-purpose flour
3 tablespoons butter
4 tablespoons milk
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
1/2 cup packed brown sugar

Method

Preheat oven to 350°F, line cookie sheet with silicone mat
Cream shortening, granulated sugar and pumpkin. Add egg and mix well. Add the baking soda, ground cinnamon, nutmeg, salt and flour and mix well. Using a small-to-medium sized disher (cookie scoop) or generous tablespoon, scoop batter onto cookie sheet. Using a wet finger, smooth points/peaks and gently press down tops. Bake 15-18 minutes then remove from oven and transfer to cooling rack and cool about 10-15 minutes before icing. To Make Icing: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar and vanilla. Place a sheet of waxed paper under the cooling rack, take the cooled cookies and holding one at a time dip upside down into the icing, invert and place on cooling rack. Decorate with sprinkles while icing is still wet.