I have an exceptional soft pumpkin cookie recipe (with cream cheese icing). It wouldn't work for decorated cookies, but mmmmmm it's good.
Pumpkin Cookies
1 1/2 C Shortening (we use butter flavored crisco)
3C sugar
3 Eggs
3 t cinnamon
3 t baking powder
3 t baking soda
1 1/2 t salt
3 C pumpkin (we just use an entire 29 oz can of pumpkin--it works perfectly and no measuring)
1 t all-spice
Preheat oven to 375 degrees.
Mix sugar and shortening. Add eggs and beat. Add everything else but the pumpkin and flour and mix. Mix in the flour and pumpkin, alternating, until completely mixed.
Drop spoonfulls of batter onto a greased or nonstick cookie sheet. I use one of those mellon-baller kind of contraptions--it makes the job a lot faster, easier, and less messy than using a regular tablespoon.
Bake for about 11 minutes. Cool and ice with Cream Cheese icing.
Cream Cheese Icing
1 stick (1/2 c) butter (prefer salted), softened
1 package (8oz) of cream cheese, softened to room temperature.
1 bag powdered sugar (2 pounds)
1 T Vanilla
I usually beat the butter and cream cheese together first, then add the powdered sugar and vanilla. Add more sugar if it seems too runny, add a bit of milk if it seems too thick.
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