Source: dLife

Buttery cinnamon frosting and pumpkin make these just like eating a pumpkin pie.

Servings

0.5 cup Shortening, vegetable, butter flavor
3 cup sugar
15 oz canned solid pack pumpkin
2 eggs
0.5 cup fat free milk
6 cup white all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp ground allspice
0.5 tsp ground cloves

Cinnamon Frosting
0.5 cup salted butter , softened
2.5 cup confectioners sugar
2 tbsp fat free milk
1 tsp ground cinnamon
1 tsp vanilla extract

1 Preheat oven to 375 degrees F.
2 Combine shortening and sugar in a bowl. Blend in pumpkin, eggs, and milk.
3 Mix flour, baking soda, cinnamon, salt, allspice, and cloves in another bowl. Slowly stir dry mixture into wet mixture.
4 Spoon rounded tablespoons of mixture onto a greased baking sheet. Bake 10 to 13 minutes or until golden brown.
5 Move cookies onto wire racks to fully cool.
6 For Cinnamon Frosting: Beat together butter, sugar, milk, cinnamon, and vanilla until smooth.
7 When cookies are completely cooled, frost cookies.

The cookies will not be flat, they are more like mounds.