Soft Pumpkin Cookies with Caramel Icing

These cookies are the perfect duet of flavors - a little pumpkin with just enough caramel sweetness. I was a little hesitant to try them, just because I love a pumpkin cookie generously topped with cream cheese frosting, but I wanted to bake a new pumpkin cookie before Halloween. The result: The Huz couldn't get enough. Their softness charmed The Boy as well. So bake some up tonight. The recipe makes a ton to share and will allow your huz to have all his heart desires!

Cookie:

2 cups shortening

2 cups granulated sugar

2 cups canned pureed pumpkin

2 eggs

2 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/4 tsp salt

4 cups flour

Icing:

6 Tbsp butter

1/3 cup evaporated milk

1 cup packed brown sugar

1 tsp vanilla extract

2 cups confectioner's sugar

For cookies, cream shortening and sugar together until light and fluffy. Stir in pumpkin and eggs; mix thoroughly. Combine remaining dry ingredients and fold into shortening mixture. Drop by heaping tablespoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 9-11 minutes.

While cookies are baking, assemble icing ingredients by placing butter, evaporated milk and brown sugar in a small saucepan. Bring to a boil over medium-low heat and stir until sugar is completely dissolved. Remove from heat and whisk in vanilla. Allow to cool completely and whisk in confectioner's sugar, stirring until icing is smooth. Icing will be thin.

When baked cookies are cool, turn each one upside-down in icing and allow to coat the top of the cookie. Turn right-side-up and place on a wire rack for icing to set. Makes 5 dozen cookies.