Cinnamon Sugar Topping
1Beat 1 1/2 cups sugar, the pumpkin, shortening, oil and eggs (or egg powder, if you used beans you may not need to add in any extra water) in large bowl with electric mixer on medium speed, or mis with soon. Stir in flour, cream of tartar, baking soda spices, and salt. (If you used powdered eggs, add water in now 2 T. at a time or until a soft dough forms). The dough should be soft but if it's too wet to handle, add in a little more flour (2 T. at a time) until the correct texture.
2Shape dough into balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place all 24 cookies on a single ungreased cookie sheet and chill in the fridge for 30 minutes-1 hour.
3When you're ready to bake pre-heat oven to 400 degrees and place cookies 2 inches apart on ungreased cookie sheet.
4Bake 8-10 minutes or until set. Immediately remove from cookie sheet wire rack.