Pumpkin Cookies

This is the most requested recipe I own! I got it from my mission president's daughter, MaryAnn Housel, who happened to be our ward when Darren and I were newly married.

The amounts in parentheses are modifications I made so a whole can of pumpkin can be used rather than just 1 cup.

1 cup shortening (1 ¾ cup)
1 cup sugar (1 ¾ cup)
1 teas vanilla (1 ¾ teas)
1 cup pumpkin (1 fifteen oz. can)
1 egg (2)
2 cups flour (3 ½)
1 teas baking soda (1 ¾)
1 teas salt (1 ¾)
1 teas cinnamon (1 ¾)
½ teas nutmeg (scant teas)

Cream shortening, sugar, and vanilla. Then add flour, soda, salt, cinnamon, and nutmeg. Drop by teaspoon onto ungreased cookie sheet. Bake 10 minutes at 350 degrees. Frost cookies when cool.

Frosting
1 pkg 8 oz cream cheese (best if at room temperature) (1 ½ packages or 12 oz)
2 cups powdered sugar (3 cups)
2 TBSP butter (3 TBSP)
2 teas vanilla (3 teas)

Beat together until smooth.