Ingredients
1/2 cup shortening3/4 cup sugar1/2 cup canned pumpkin pie mix1/4 cup molasses3 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground ginger1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon saltICING:4 cups confectioners’ sugar1/3 cup butter, softened3 to 4 tablespoons 2% milkFood coloring, optional
Preparation
Cream shortening and sugar until light and fluffy. Beat in pumpkin pie mix and molasses. In another bowl, whisk next 6 ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap. Refrigerate several hours, until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. pumpkin-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely.
For icing, beat confectioners’ sugar, butter and enough milk to reach spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
