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- ½ cup shortening
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- Frosting
- 3 tablespoons unsalted butter
- ½ cup packed brown sugar
- ¼ cup light cream
- 2 cups powdered sugar
- two inches apart, on cookie sheets. Bake in the pre-heated oven for 10-12
- saucepan over medium heat, combine the 3 tablespoons butter and ½ cup brown
- in the cream, and beat until smooth. Gradually stir in 2 cups powdered sugar
View Full Recipe at The Dutch Baker's Daughter
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