These pumpkin cookies are equally as good iced or without the icing. B sure to try them without the cream cheese icing to see if you want to leave some that way.
Mix together shortening and sugar. Add eggs and mix until combined.
Add canned pumpkin and mix until combined.
To the canned pumpkin mixture, mix in vanilla and sifted flour. Then, add cinnamon, nutmeg, baking soda, baking powder and salt. Mix until just combined.
Line baking sheet with parchment paper. Spoon rounded spoonfuls onto a baking sheet.
Bake at 350 degrees F for 10-12 minutes. Cool completely if before icing.
FOR CREAM CHEESE ICING
Combine softened cream cheese and softened butter. Mix until combined.
Gradually mix in the sifted confectioners sugar.
Add vanilla extract. Mix until smooth.
Ice each cookie with the cream cheese icing. Sprinkle with pumpkin pie spice on top.
Notes
Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.
Don't forget to pair the recipe with It's The Great Pumpkin, Charlie Brown children's book!