Pumpkin Drop Cookies

1/2 cup butter-flavored shortening
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
2 eggs
1/2 cup milk
6 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Cinnamon Frosting:
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

In a large mixing bowl, cream shortening and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely.

In a small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator. Makes 11 dozen.