Cookies:
- 3-1/2 c sifted flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1-1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground gloves
- 1 c shortening
- 1 c granulated sugar
- 2 eggs, beaten
- 1 (15 oz) can pumpkin puree
Icing:
- 5 tbls brown sugar
- 3 tbls butter
- 3 tbls milk
- 1 c powdered sugar, plus extra if needed
To make cookies: Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves and reserve.
In a large bowl, using an electric mixer on medium speed, beat shortening and granulated sugar until creamy. Add eggs 1 at a time, beating well after each addition. Add pumpkin puree and mix until well combined.
Slowly add flour mixture, mixing until combined. Drop rounded teaspoons of dough 2 inches apart onto prepared cookie sheets and bake for 10 minutes; do not over-bake. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
To make icing: In a small saucepan over medium heat, combine brown sugar, butter and milk and bring mixture to a boil. Remove from heat, set aside and cool completely, about an hour. Stir in powdered sugar until icing is desired consistency, adding more if necessary. Ice cookies to taste.