Submitted by Joyce Moffat

Ingredients:

1 cup shortening (Butter Crisco recommended)
1 cup granulated sugar
1 heaping cup pumpkin
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 heaping teaspoon cinnamon
1/2 teaspoon ginger

Cooking Directions:

Preheat oven to 350 degrees F.  Cream butter and shortening. Mix in eggs and vanilla.  In separate bowl, mix dry ingredients together.  Alternate adding dry ingredients and pumpkin to wet ingredients.  Drop by spoonful on cookie sheet.  The dough will be kind of fluffy and not firm like regular cookie dough.  Bake for 10-12 minutes. 

Caramel Icing

Ingredients:

3 teapsoons butter or oleo
1 teaspoon vanilla
4 tablespoons milk
1/2 cup packed brown sugar
1-2 cups powdered sugar

Directions:

Melt butter, add vanilla and sugar.  Then add milk.  Heat to boiling and boil about 1 minute until all sugar is dissolved.  With a hand mixer, add powdered sugar to wet ingredients and beat until desired thickness (sometimes you may have to add a little more powdered sugar).  Frost cooled cookies.  These are the most moist cookies you will ever taste.