Cookie Ingredients
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
1/2 cup shortening
1 cup brown sugar
1 cup canned pumpkin
1 large egg
1 tsp. vanilla

Icing Ingredients
1/2 cup butter at room temperature
1/4 cup maple syrup
2 tbsp. pumpkin puree
1 tsp. pumpkin pie spice
1 tsp. vanilla
4 cups powdered sugar
orange food coloring
colored sprinkles (optional)

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Prepare cookies: In a large bowl, sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
3. In a second large bowl, combine the shortening and brown sugar. Beat until light and fluffy with an electric mixer. Add the pumpkin, egg and vanilla. Mix until well combined.
4. Add half of the dry ingredients and mix well. Add the remaining half and mix again.
5. Drop tablespoonfuls of the dough onto the lined baking sheets about 2 inches apart. Bake for 14 minutes or until the cookies are lightly browned at the edges. Halfway through the baking rotate the baking sheets top to bottom and front to back.
6. While the cookies are baking make the Icing. In a medium bowl, combine the butter and maple syrup and beat until smooth with an electric mixer. Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.
7. Add the powdered sugar and mix well, beating until fluffy. Add the food coloring and beat until uniformly colored. Set icing aside.
8. When the cookies have finished baking, cool them for at least 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely. Once cooled, spread the icing on them and decorate with sprinkles if desired.
9. The cookies can be stored in an airtight container in the refrigerator. Allow them to come to room temperature before serving for best results.