World's Best Pumpkin Cookies.

Wildflour Bakery's Famous Pumpkin Cookies

2 cups shortening

2 cups white sugar

1 29-ounce can pureed pumpkin

2 eggs

2 teaspoons vanilla

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

Caramel Frosting:

12 tablespoons butter

1 cup milk

2 cups brown sugar

6 cups powdered sugar

1 tablespoon vanilla

Directions: To make cookies, cream shortening and sugar, don't whip. Mix in pumpkin, eggs and vanilla. In a separate bowl, combine flour, soda, baking powder, salt, and cinnamon. Add to pumpkin mixture. Scoop on greased cookie sheet and bake at 350 degrees for 12-16 minutes.

To make frosting: combine butter, milk, and brown sugar in a large saucepan. Boil for 2 minutes. Take off heat, let cool. Be sure not add the powdered sugar until mixture is really cool. When cool, add powdered sugar and vanilla. Add more powdered sugar if mixture is too thin. Frost cookies and serve. Makes 42 medium-size cookies.

This makes so many cookies that the minute they are cool, I put them on cookie sheets in the freezer until the frosting hardens. Then I put them into big ziploc bags laying them flat. They taste SO good right out of the freezer and are great for making ahead of time to pull out in a pinch . . . if you don't eat them all first!

Yummy!