Soft pumpkin cookies with warm caramel icing

Chilly fall weather is here! Time to break out one of my favorite pumpkin recipes! To easily ice the cookies, spoon the icing into a ziploc bag, zip it, and cut a tiny piece out of the bottom corner to squeeze icing on the cookies. SOOO much easier, and no mess! Enjoy!

COOKIES:

2 cups Crisco

2 cups white sugar

2 cups canned pumpkin

2 eggs

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

4 cups all-purpose flour

ICING:

6 tablespoons butter

8 tablespoons milk

1 cup packed brown sugar

2 cups powdered sugar

1 1/2 teaspoons vanilla extract

Directions: Cream shortening, white sugar, and pumpkin. Add eggs and mix well. Sift together baking soda, ground cinnamon, salt, and flour. Add to the pumpkin mixture and mix well. Drop from spoon to cookie sheet, and bake 10 minutes at 350. To make icing, heat butter, milk, and brown sugar in a saucepan over medium-high heat until dissolved. Cool. Add powdered sugar and vanilla. Spread over warm cookies.

Source: www.allrecipes.com