Caramel Frosted Pumpkin Cookies With Butterscotch Chips

I think i found this recipe in a glamour girl magazine in the 70s. It is family favorite at thanksgiving and christmas - rich, moist and yummy! Store in a covered container (if you have any left). I sometimes make smaller cookies and if so, the dough will make 6 dozen -- just adjust baking times accordingly.

Steps

Cream together shortening and 1 cup sugar.

Add pumpkin and egg and cream lightly until fluffy.

Combine flour , soda , cinnamon and salt.

Mix into cream mixture.

Fold in butterscotch chips.

Drop by teaspoons on an ungreased cookie sheet , and bake at 375 degrees for 10 to 12 minutes or until done.

Refrigerate remaining dough , covered , while other cookies are baking.

In the meantime , make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved.

Let cool for several minutes.

Stir in the powdered sugar , sifted , then add vanilla.

Whisk well until smooth.

Frost cookies fresh out of the oven and while frosting is still somewhat warm.

Frosting will harden as it sits out.

If necessary , reheat for a few seconds in the microwave until pliable again and / or add a few more drops of milk and restir.

Ingredients

shortening, sugar, canned pumpkin, egg, flour, baking soda, cinnamon, salt, butterscotch chips, butter, milk, brown sugar, powdered sugar, vanilla