Fall Pumpkin Cookies

• 1 12 cups brown sugar (packed)
• 12 cup shortening
• 2 eggs
• 1 34 cups canned pumpkin
• 2 34 cups flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 12 teaspoon nutmeg
• 12 teaspoon salt
• 14 teaspoon ginger
• 1 cup raisins
• 1 cup chopped pecans
• 3 34 tablespoons soft butter
• 2 14 cups confectioners' sugar (sifted)
• 2 14 tablespoons cream
• 1 teaspoon vanilla
• orange food coloring (a few drops to your desired color)

1. Mix sugar, shortening, eggs and pumpkin thoroughly.
2. Blend dry ingredients; add to pumpkin mixture stirring until well blended.
3. Add raisins and pecans.
4. Drop batter by teaspoonfuls on ungreased baking sheet.
5. Bake at 400 degrees (moderately hot) 12-15 minutes or until lightly browned.
6. ICING.
7. Blend butter and sugar together.
8. Stir in cream and vanilla until smooth; add a few drops of food coloring, stirring until desired color is reached.
9. Ice tops and sides of cooled cookies.

brown sugar, shortening, eggs, pumpkin, flour, baking powder, cinnamon, nutmeg, salt, ginger, raisins, pecans, butter, sugar, cream, vanilla, orange food coloring

Taken from www.food.com/recipe/fall-pumpkin-cookies-102584 (may not work)