2 1/4 cups shortening, melted
2 cups brown sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup pumpkin puree
1/3 cup milk
5 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup hot water (1/4 cup keeps intact)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup packed brown sugar
1/4 cup vegetable oil
Reheat oven to 350 degrees F. Grease cookie sheets. Mix together brown sugar, shortening, brown sugar; stir in brown sugar/brown sugar mixture until evenly combined. Stir together eggs, pumpkin, milk, flour, baking soda and 1 cup hot water; stir into brown sugar mixture gently. Add wet ingredients and oil.
Place 1/2 teaspoon brown sugar mixture in center of each cookie. Fit one edge onto another cookie.
Bake for 8 to 10 minutes in the preheated oven. Allow cookie to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When cool, store cookies in a cool dark place, tightly covered, but not tightly wrapped.