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Pumpkin Drop Cookies




Source of Recipe


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List of Ingredients




1/2 cup butter-flavored shortening
3 cups sugar
1 can solid-pack pumpkin -- (15
ounces)
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 margarine -- softened
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract



Recipe



In a large mixing 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 mixing bowl, combine the frosting
ingredients; beat until smooth. Frost cookies. Store
in the refrigerator. Yield: 11 dozen.