1 1/2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup canned pumpkin
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans
Heat oven to 350º. Beat brown sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pecans.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 12 to 15 minutes or until no indentation remains when touched lightly in center. Remove from cookie sheet to wire rack. Cool completely.
Frost with Spiced Frosting.
3 cups powdered sugar
1/4 cup butter or margarine -- softened
1/4 teaspoon ground cinnamon
3 tablespoons milk (3 to 4 tablespoons)
Mix all ingredients until smooth and spreadable. Set aside or make while cookies are baking.