Iced Pumpkin Cookies

By srumbel

These cookies are simply amazing and so moist they almost melt in your mouth. You could leave the icing off but honestly, it adds the perfect finishing touch. No weird ingredients either. If you have a can of pumpkin, you are good to go.
from onsuttonplace.com

Ingredients

• 1 1/2 c. packed brown sugar
• 1/2 c. shortening
• 2 eggs
• 1 15 oz. pumpkin
• 2 3/4 c. flour
• 1 T. baking powder
• 1 t. cinnamon
• 1/2 t. nutmeg
• 1/2 t. salt
• 1 c. chopped walnuts

Preparation

Step 1

Preheat oven to 375 degrees.
With an electric mixer, beat first 4 ing.
In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg and salt.
Slowly add dry ing. to pumpkin mixture.
Beat well. Fold in walnuts by hand.
With a 2 in. scoop, put onto cookie sheets.
Bake 12 - 15 min.
Cookies are done when tops crack and bottoms are lightly browned.

Ice when completely cool.
Icing: Stir 1/2 c. softened butter with 1 1/2 c. powdered sugar. Add 2 T. milk. Stir until smooth. Add more milk, 1 T. at a time, until desired consistency.
Adapted from Betty Crocker's Cooky Book