Pumpkin Cookies

Single Recipe:
½ cup butter
1 ½ cups sugar
1 cup pumpkin
2 ½ cups flour
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Vanilla
1 tsp. Nutmeg
1 tsp. Cinnamon

Tripled Recipe:
1 ½ cups butter
4 ½ cups sugar
3 cups pumpkin
7 ½ cups flour
3 tsp. Baking powder
3 tsp. Baking soda
3 tsp. Vanilla
3 tsp. Nutmeg
3 tsp. Cinnamon

Directions:
Mix softened butter and sugar together. Add canned pumpkin and mix. Add flour, baking powder, baking soda, vanilla and spices and mix well. Batter tastes yummy and you can eat it without worrying about food poisoning because there are no eggs in this recipe. Spoon onto greased cookie sheet and bake at 375 for at least 13-14 minutes. Make sure the cookies are done, not doughy. Cookies freeze very well.

Frosting:
¼ cup margarine (melted)
¼ cup milk
½ cup sugar
Powdered Sugar

Mix ingredients together and then add enough powdered sugar to make it the right consistency. You can drizzle over the cookies or for a real sugar rush, I dip the top of the cookie in the icing and then let the cookies sit on waxed paper while the icing hardens slightly.