Pumpkin Drop Cookies

Pumpkin Drop Cookies Recipe

Ingredients

  • 1/2 cup butter-flavored shortening
  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 eggs
  • 1/2 cup milk
  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • CINNAMON FROSTING:
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, cream shortening and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely.
  • In a small bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator. Yield: 11 dozen.

Nutritional Facts1 serving (1 each) equals 63 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 46 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

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