INGREDIENTS:
4 eggs
1 2/3 c. sugar
1 c. oil
1 (16 oz.) can pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
DIRECTIONS:
Mix first 4 ingredients until light and fluffy. Add flour mixture. Spread into ungreased cookie sheet (15 x 10 x 1 inch). Bake at 350 degrees for 25 minutes.
FROSTING:
1 (3 oz.) pkg. cream cheese
1 c. butter
1 tsp. vanilla
1 c. powdered sugar
INGREDIENTS:
2 c. sifted all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. soft butter
3/4 c. vegetable shortening
1 c. granulated sugar
1 c. canned pumpkin
1 med. egg, unbeaten
1 tsp. vanilla
DIRECTIONS:
Sift flour; measure and resift with salt, baking powder, soda and cinnamon. Set aside. Cream soft butter and butter and vegetable shortening together in mixing bowl. Gradually add sugar and beat until fluffy. Thoroughly beat in the pumpkin and egg. Add dry ingredients all at once; blend just until no trace of flour in the batter.
Remove bowl from mixer; stir in vanilla. Drop large walnut-size mounds 2 inches apart onto lightly greased and flour-dusted cookie sheet. Keep remaining batter refrigerated. Bake in preheated 350 degree oven about 12 minutes or until lightly brown yet feel a bit soft when touched with fingertips. Transfer to wire racks using bread spatula. When cooled, frost.
CARAMEL FROSTING:
3 tbsp. soft butter
1/2 tsp. vanilla
1/4 c. milk
1/2 c. light brown sugar
1 c. plus 2 tbsp. sifted confectioners sugar
INGREDIENTS:
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1 tsp. cinnamon
1 c. raisins
FROSTING INGREDIENTS:
3 tbsp. butter
4 tsp. milk
1/2 c. brown sugar
1 c. powdered sugar
1 tsp. vanilla
DIRECTIONS:
Cream shortening and sugar. Add pumpkin, egg and mix well. Add dry ingredients and raisins. Drop from spoon onto greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Yield: 4 to 5 dozen.
Frosting: Cook butter, milk and brown sugar until dissolved. Cool. Add powdered sugar and vanilla. Spread on warm cookies.