Ingredients:
*1 cup sugar
*1 cup shortening (I used butter instead b/c I didn't have any shortening)
*1 cup approved canned (or fresh)pumpkin (I used whole can, 15 oz...which may be why they are so moist..but I like them that way )
*1 egg (I use the approved dried pasturized egg whites for all recipes with eggs...so that I don't worry about the kids eating the raw batter)
*1 tsp vanilla
*2 cups flour
*1 tsp baking powder
*1 tsp baking soda
*1/2 tsp cinnamon
Preheat oven 350 degrees
1. Cream sugar & shortening
2. Add & mix in pumpkin, egg, and vanilla
3. Add dry ingredients
4. Drop by spoonfuls onto greased cookie sheet
Bake 12-15 minutes
For glaze/icing (optional....I like them plain, but the kids like them better with the icing)
These measurements are approximate.....just adjust until it is spoonable consistancy, then spoon onto the cooled cookies or dip the cookie tops into the icing.
1 cup powdered sugar
1/4 tsp vanilla
2 tbsp warm water