Soft Pumpkin Cookies

First off, if anyone has a deep love for accounting, come on over and do my homework for me. Thanks.
This past week I had my midterm in my baking class.  We had to make soft roll dough by ourselves.  Chef was nowhere to be found while we all were in the kitchen making the bread....ironic.  My mind is so scatterbrained right now, so I don't really have anything of importance to say.  As opposed to me ever having anything important to say..... I've had 2 cups of hot tea already today trying to stay warm. It's not working.  However, these pumpkin cookies I baked yesterday go great with a warm cup of tea! Just sayin'.  
.........but really....this accounting book that is looking at me right now as I type this....it's all yours to the first person who says they love it.

Ingredients:
For the cookie-1 cup butter flavored shortening
1 cup unsalted butter - softened
2 cups sugar
2 cups canned pumpkin 2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour

For the cream cheese icing-
1 (8 ounce) package cream cheese - softened
2 tablespoons butter - softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Directions:
For the cookies:
-Cream shortening, butter, white sugar and pumpkin.
-Add eggs and mix well.
-Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. -Add to pumpkin mixture and mix well.
-Drop from spoon to cookie sheet.
**make sure the spoonful is a pretty big spoon full**
-Bake 13-15 minutes at 350 degrees.

For the icing:
-Mix the cream cheese with the butter, confectioners' sugar, vanilla extract, and milk in a bowl.
-Heat in a microwave for 15 seconds.
-Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula.