I know plenty of pumpkin recipes call for frosting on top, but I never think they need them. So I just often omit it from the recipe.
I would say freeze no longer than a month in an airtight container. Hope these help!
Pumpkin Cookies form the 1963 Betty Crocker’s Cooky Book
1 ½ cups of brown sugar (packed)
½ cup shortening
2 eggs
1 ¾ cups canned pumpkin
2 ¾ cups Gold Medal Flou
r
1 tbsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
½ tsp. ginger
1 cup raisins
1 cup chopped pecans
Heat oven to 400 degrees. Mix sugar, shortening, eggs, and pumpkin thoroughly. Blend dry ingredients; add to pumpkin mixture, stirring until well blended. Add raisins and nuts.
Drop batter by teaspoons on ungreased cookie sheet. Bake 12 to 15 mins., until lightly browned. Cookies maybe be iced when cookies cool with a think butter icing. (Makes about 6 doz. Cookies)
* If you use Gold Medal Self-Rising Flour, omit baking powder and salt.
Or here is another idea!:
http://www.tablespoon.com/recipes/easy-pumpkin-cookies-recipe/1/
• 1 (18-oz.) pkg. carrot cake mix with pudding
• 1 cup canned pumpkin
• 1/4 cup margarine or butter, melted
• 1 egg
• 1 (16-oz.) can cream cheese ready-to-spread frosting
1. Heat oven to 350°F. Grease cookie sheets. In large bowl, combine cake mix, pumpkin, margarine and egg; stir until well combined. Drop dough by rounded tablespoonfuls onto greased cookie sheets.
2. Bake at 350°F. for 12 to 15 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets. Cool 15 minutes or until completely cooled.
3. Frost cooled cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie.