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Pumpkin Drop Cookies

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Servings: 11 Dozen
Ingredients Method

Ingredients
  

  • 1/2 cup shortening or lard
  • 3 cups sugar
  • 1 can (15 oz.) pumpkin puree
  • 2 eggs
  • 1/2 cup milk
  • 6 cups flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
Frosting:
  • 1/2 cup butter softened
  • 2 1/2 cups powdered sugar
  • 2 Tbsp. milk
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

Method
 

  1. Preheat oven the 375°.
  2. In a large mixing bowl, cream together the shortening and sugar.
  3. Beat in the pumpkin, eggs and milk.
  4. Combine the flour, baking soda, salt, cinnamon, allspice, cloves and nutmeg; gradually add to creamed mixture.
  5. Drop by tablespoons 2 inches apart onto a greased baking sheet.
  6. Bake for 10-13 minutes or until lightly browned.
  7. Remove to wire racks to cool completely.
  8. In a small bowl, combine the frosting ingredients; beat until smooth.
  9. Frost cooled cookies.