perfect pumpkin cookies

In honor of Pumpkin Day tomorrow (wherein I will boldly lead 14 first and second graders to de-gut their pumpkins in an attempt to find out just how many seeds are inside) I pulled out a can of pumpkin and whipped up a double batch of these babies. Double because it only calls for half a can and I just simply can't let the other half go to waste. Especially after the great pumpkin shortage of 2009. To say I've stocked up for 2010 would be an understatement.

Pumpkin Cookies

1 c. sugar
1/2 c. shortening
1 c. pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. vanilla
2 c. flour

Cream shortening and sugar, add pumpkin. Mix in salt, cinnamon, soda, baking powder, and vanilla. Add flour. Drop by spoonfuls on cookie sheet. Bake at 375 for 10-15 minutes. (12 minutes is perfect in our oven.)

Frost cookies after they are cooled. Mix:
1-8 oz. package cream cheese
1/2 c. butter
1 tsp. vanilla
2+ c. powdered sugar (depending on how thick you want it - I just sort of keep dumping)

• A double batch made a little over 4 dozen cookies.