Name: Pumpkin Drop Cookies
Ingredients: 2 cups shortening; 2 cups white sugar; 2 cups canned pumpkin; 2 eggs; 4 cups all-purpose flour; 2 teaspoons baking soda; 1.5 teaspoons ground cinnamon; 1 teaspoon salt; 1 cup packed brown sugar; 8 tablespoons milk; 6 tablespoons butter; 2 cups confectioners' sugar; 1.5 teaspoons vanilla extract

Ingredients

2 cups shortening
2 cups white sugar
2 cups canned pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1.5 teaspoons ground cinnamon
1 teaspoon salt
1 cup packed brown sugar
8 tablespoons milk
6 tablespoons butter
2 cups confectioners' sugar
1.5 teaspoons vanilla extract

Steps

Preheat the oven to 350 degrees F (175 degrees C).
Beat shortening, white sugar, and pumpkin with an electric mixer in a large bowl until smooth. Beat in eggs. Combine flour, baking soda, cinnamon, and salt in a separate bowl: add to pumpkin mixture and mix well.
Drop spoonfuls of dough 2 inches apart onto baking sheets.
Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool.
Meanwhile, cook brown sugar, milk, and butter in a saucepan over medium-low heat, until sugar is dissolved. Cool. Add confectioners' sugar and vanilla: spread over warm cookies.