Big Soft Pumpkin Cookies with Cream Cheese Frosting Recipe

• Heat oven to 350°F. Coat baking sheets with no-stick cooking spray.
• Beat sugar and shortening in large bowl with mixer on high speed until light and fluffy, at least 3 minutes. Blend in pumpkin, eggs, milk and vanilla.
• Combine flour, baking powder, baking soda, pumpkin pie spice and salt in medium bowl. Stir until well blended. Gradually blend into pumpkin mixture on low speed. Drop by 1/4 cupful, 2 inches apart, onto prepared baking sheets.
• Bake 14 to 16 minutes or until set. Remove to wire rack to cool completely.

For Frosting:

• BEAT shortening, cream cheese and salt in large bowl with mixer on high speed until fluffy. Add powdered sugar and vanilla.
• Beat on high speed until smooth and creamy. Frost cooled cookies. Store in refrigerator in airtight container.