Frosted Pumpkin Drops

{Image Credit: Sean M. Gin}

Frosted Pumpkin Drops

1/2 cup shortening
1/2 cup margarine or butter
2 cups all purpose flour
1 cup sugar
1 cup canned pumpkin
2 eggs
1 1/2 teaspoons pumpkin spice
1 teaspoon baking soda
1/4 teaspoon salt
{you can add 1 cup of raisins or chocolate chips if you prefer to have them in your cookie}


Cream Cheese Frosting

1 3-ounce package of cream cheese
1/4 cup margarine or butter
1 teaspoon vanilla
2 cups sifted powdered sugar

In a large mixing bowl beat the shortening and 1/2 cup margarine or
butter with an electric mixer on medium to high speed about 30 seconds
or till softened. Add about HALF of the flour to the shortening
mixture. Then add the sugar, pumpkin, eggs, pumpkin pie spice, baking
soda, and salt. Beat mixture till thoroughly combined, scraping the
sides of bowl occasionally. Beat in the remaining flour. Stir in the
raisins.

Drop the dough by rounded tablespoons 2 inches apart onto ungreased
cookie sheets. Bake in 375 degree oven for 10 to 12 minutes or till
edges are lightly browned. Remove cookies and cool on wire racks.

Meanwhile, for frosting, in a small mixing bowl beat the cream cheese,
1/4 cup margarine or butter, and vanilla till well combined. Gradually
add the powdered sugar and beat till smooth. Spread frosting on
cooled cookes.

Makes about 28



Thanks to the awesome Erica, who I got this delicious recipe from. She also added that she "always doubles the recipe so she can use the entire 15oz can of pumpkin". :)