Whitney’s
Pumpkin Butterscotch Cookies
1
c. Shortening
1
c. Sugar
1
1/2 c. Pumpkin
1
egg
2
c. flour
1
t. baking soda
1
t. cinnamon
1/2
t. salt
1
c. butterscotch chips
Icing:
3
T. butter
4
t. milk
1/2
c. brown sugar
1
c. powdered sugar
3/4
t. vanilla
Preheat
oven to 375. Cream sugar and shortening
together. Add pumpkin and egg until just
mixed. Then, mix all dry together in
separate bowl. Gradually mix in to wet
ingredients. Drop small balls of dough
on to sillpat and bake for 10-12 minutes.
Set on cooling rack.
Meanwhile,
while cookies are baking, mix butter, milk, and brown sugar over low heat until
sugar dissolves. Let cool slightly. Then, mix in powdered sugar and vanilla.
Ice
cookies while on cooling rack with parchment paper beneath cookies to catch
droppings.
