1 cup shortening or oleo

2 cups white sugar

2 cups fresh or canned pumpkin

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

4 cups flour
Glaze
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2-2 cups confectioners' sugar

1 cup shortening or oleo 2 cup s white sugar 2 cup s fresh or canned pumpkin 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons cinnamon 4 cup s flour

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening