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“AMAZING soft cookies! I found the recipe in a magazine I had a couple years ago. I make these every year several times between Thanksgiving and Christmas. They travel great, since the icing hardens and they freeze well too. My whole family loves this recipe, I hope you will too!”
60 cookies

Ingredients Nutrition


  1. In a large mixing bowl cream shortening and brown sugar until light. Add pumpkin, mix well.
  2. In a seperate bowl combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to pumpkin mixture.
  3. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 375 for 13-15 minutes. Finish all cookies before beginning frosting.
  4. For frosting combine butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil 3 minutes. Remove from heat- stir in maple flavoring and vanilla.
  5. Cool slightly, beat in enough powdered sugar to acheive spreading consistancy. Use all frosting while warm, it drys hard.

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