Pumpkin Cookies with Cream Cheese Icing

I made these cookies this week and they were so good!  To me, they were definitely a "fall" cookie and would be perfect for Thanksgiving.  Or just to make and eat all by yourself.  :)  This batch definitely makes enough to share, though!  These are a cake-y cookie and would also be good to make into whoopie pies (2 cookies back-to-back with the icing in between, like an oreo!).  I actually preferred these cookies without the icing...tastes like a pumpkin pie with a cake texture!

I followed the directions exactly except I used some frozen pumpkin I had in the freezer.  The key with using fresh or frozen pumpkin instead of the canned stuff is to strain it and puree it really good.  I used our Magic Bullet, but you could also use a food processor.  If you visit her blog, she has lots of great photos of the entire process!

Pumpkin Cookies:

Combine:
1 Cup Shortening
3 Cups Sugar
Add:
2 eggs
Mix in:
1 large can pumpkin (30 ounces)
Now add:
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt

Now, bake @ 350 for about 10-12 minutes. Let cool & then ice using the following Cream Cheese icing.

Cream Cheese Icing:

Combine:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in: 2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Blend until smooth. Store in the refrigerator after use.
Recipe courtesy of Allison @ www.houseofhepworths.com