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1
Mix sugars, peanut butter, margarine, shortening and egg in large bowl.
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2
Stir in flour, baking soda, baking powder and salt.
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3
Cover and refrigerate about 3 hours or until chilled.
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4
Heat oven to 375F (190C).
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5
Divide dough in half.
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6
Roll each half 18 inch thick on lightly floured surface.
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7
Cut with 3 inch pumpkin-shaped or round cookie cutter.
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8
Place on ungreased cookie sheet.
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9
Bake 6 to 8 minutes or until light brown.
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10
Cool 2 minutes; remove from cookie sheet.
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11
Cool completely.
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12
Prepare Frosting.
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13
Generously frost cookies with orange frosting; frost stems with green frosting.
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14
Draw toothpick through frosting to resemble pumpkin.
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15
Frosting: Mix powdered sugar and margarine.
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16
Stir in orange juice concentrate.
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17
Reserve 13 cup frosting; tint with green food color for stems.
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18
Tint remaining frosting with 2 drops yellow food color for every 1 drop red food color to obtain desired shade of orange.
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19
Ghost cookies: Cut cookie dough into ghost shapes.
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20
Use milk instead of orange juice for the frosting, and omit the food colors.
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21
Use chocolate chips or slices of black gumdrops to decorate the cookies.
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22
Note: Give the pumpkin cookies faces by decorating with candy corn, or any of your favorite candies.
