Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper for easy clean-up. OK to skip and just use ungreased baking sheets if you don’t have any.

In a small bowl, combine the flour, baking powder, cinnamon and salt.

In a medium bowl, beat the sugar, shortening and butter with a mixer on medium low speed (or use a stand mixer), until light and fluffy, about 1 minute.

Add the pumpkin, egg and vanilla to the bowl with the butter mixture and beat until well incorporated.

Add the flour mixture in 3 batches, stirring with a spoon to incorporate with each addition. The cookie dough will be thick.

Spoon the cookie dough onto the baking sheet, using about a spoonful or a heaping tablespoon for each cookie. The cookies are meant to be small.

Bake at 350 for about 15 minutes, until puffed on top and lightly browned on bottom.

Let the cookies cool completely before topping with the icing.

To make the orange icing: Combine the powdered sugar, orange juice concentrate and 1 tablespoon of milk. Mix well and add another ½ to 1 tablespoon of milk, as needed, but go easy. The frosting should be very thick - you should not be able to drizzle it off of your spoon.

Once the cookies are cooled, add about a teaspoon of the icing to the top of each cookie and carefully spread out with a spoon. The icing should be thick enough that it doesn’t run off the cookies, it just hardens on top.

Store in an air-tight container at room temperature for up to a week. It helps to layer the cookies between wax paper so they don’t stick together or pull the icing off of the other cookies.