Prep: 45 min.      Bake: 10 min. + cooling

1/2 cup butter-flavored shortening
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
2 eggs
1/2 cup milk
6 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon ground cloves

CINNAMON FROSTING:
1/2 cup butter, softened
2-1/2 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract 

In a large mixing bowl, cream shortening and sugar.  Beat in the pumpkin, eggs and milk.

Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.  Drop by tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 375° for  10-13 minutes or until lightly browned. Remove to wire racks to cool completely.

In a small mixing bowl, combine the frosting ingredients; beat until smooth.  Frost cookies.  Store in the refrigerator.

Yield: 11 dozen.