Pumpkin Cookies

Makes 3-4 dozen cookies, depending on size.

1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
2 cups all-purpose or whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
Optional: 1/2 cup raisins, 1/2 cup nuts or 1/2 cup mini chocolate chips

Heat oven to 375 degrees. Using a stand mixer (or hand mixer), mix the first three ingredients. Once combined, add in the flour, baking powder, baking soda, cinnamon and salt. Mix until batter is consistent. Add in the optional ingredients if you choose to do so.

Using a cookie scoop, drop scoops of cookie dough onto an ungreased cookie sheet. Bake 8-10 minutes or until light brown. Transfer the cookies to a cooling rack.

** I scooped out half of the dough onto my cookie sheets and then added a few chocolate chips to the remaining batter.

Maple Pumpkin Icing
3 cups powdered sugar
1 tsp vanilla
3-4 Tbs milk
1/3 cup of butter, melted
1 Tbs maple syrup
1/2 tsp pumpkin pie spice

Add all ingredients to bowl and mix. You can add additional powdered sugar or milk depending on how thick you want your icing to be.

Once you have the correct consistency, fill a Ziploc bag with the icing. Snip off the corner and pipe your icing over the cookies.