1 heaping tbsp. pumpkin pie spice, more if desired, for taste
1/2 cup butter
1 1/2 to 2 cups powdered sugar
1 tsp. pure vanilla extract
1-2 tsp can milk
Cream Crisco, sugar, brown sugar, pumpkin and vanilla until smooth in large bowl. Add eggs. Combine flour, baking soda and salt and add to creamed mixture. Chill in fridge for 30 minutes to 1 hour before baking. Drop by tablespoon onto ungreased sheets.
Bake at 350°F for 10-12 minutes. Cool slightly before removing.
Mix milk, butter and vanilla until blended well with a hand mixer on low speed and add powdered sugar 1/2 cup at a time until thoroughly integrated and smooth.
***Ice cookies while slightly warm for best results***