These can be made Gluten Free too just by substituting regular flour with GF all purpose flour. I left off the frosting when I made them for church and they were still extremely delicious!
PS - They are neighborhood kid tested and approved! The kids loved them so much that they were begging for more!
Here we go...
Pumpkin Cookies1C shortening (I didn't have any so I used butter. Also, if you add some extra butter they turn out super soft)
2C flour (I used a gluten free flour)
1tsp baking soda
pinch of salt (pretty sure I skipped the salt)
I added a small amount of nutmeg and cloves even though the ingredients don't call for them.
Cream shortening or butter and add sugar and eggs; beat well. Add pumpkin and vanilla. Stir in dry ingredients. Bake at 375 degrees for 10 to 12 minutes. Let cool then add frosting. Makes 25-30 cookies. (side note: I thought they would flatten/smooth out while baking but they didn't. How you plop them on the baking sheet is how they'll bake. Hence, my lopsided looking cookies.)
1/4C brown sugar
vanilla to taste (I probably added 2Tbs)
Melt together butter, milk, and brown sugar. (I microwaved for 15seconds at a time until brown sugar was dissolved.) Add in vanilla. Stir in powdered sugar until desired consistency is reached. (I felt like I was adding a TON of powdered sugar).