1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/4 c. soft margarine or butter

3/4 c. vegetable shortening

1 c. granulated sugar

1 c. canned pumpkin

1 med. egg, unbeaten

1 tsp. vanilla

Sift flour; measure and resift with salt,

baking powder, soda and cinnamon. Set aside.

Cream soft margarine and butter and vegetable

shortening together in mixing bowl. Gradually

add sugar and beat until fluffy. Thoroughly

beat in the pumpkin and egg. Add dry ingredients

all at once; blend just until no trace of flour

in the batter. Remove bowl from mixer; stir in

vanilla. Drop large walnut-size mounds 2 inches

apart onto lightly greased and flour-dusted cookie

sheet. Keep remaining batter refrigerated. Bake

in preheated 350 degree oven about 12 minutes or

until lightly brown yet feel a bit soft when touched

with fingertips. Transfer to wire racks using bread

spatula. When cooled, frost.

CARAMEL FROSTING

3 tbsp. soft margarine or butter

1/2 tsp. vanilla

1/4 c. milk

1/2 c. light brown sugar

1 c. plus 2 tbsp. sifted confectioners sugar