My Grandmother Broadwell always baked these amazing pumpkin cookies for family and friends. I can’t bite into one without thinking of her. Every year, especially around the holidays, I bake up a batch or two. They are scrumptious, and best of all pumpkin is loaded with vitamins.
2 Cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 Cup shortening (I use butter)
1 Cup sugar
1 Cup pumpkin (canned)
1 teaspoon vanilla
1/2 Cup nuts, and/or 1/2 Cup raisins
Mix together. Add nuts or raisins if desired. Bake in a preheated oven at 350 degrees for 10 – 12 minutes.
While the cookies are baking make up your frosting.
3 Tablespoons butter
4 Tablespoons milk (2% is okay)
1/2 Cup brown sugar
Heat this and bring to a boil. Stirring constantly, cook for 2 minutes taking care not to burn. Cool. Add 1 Cup powdered sugar (add more if needed, icing should not be thick, but rather runny) Add 3/4 teaspoon of vanilla and spoon over cookies.