In a medium bowl, sift flour, spices, baking soda and salt together, set aside.
In a large bowl, cream shortening (or butter) and sugar together.
Add egg and pumpkin puree, mix well.
Add dry ingredients and mix until just combined.
Scoop tablespoons onto greased baking sheets. Flatten with the bottom of a greased glass to about 1/4 inch thick.
Bake in preheated oven for 10 minutes, or until bottoms are slightly golden brown.
Combine butter, cream cheese, milk, and vanilla.
Add powdered sugar until the icing is spreadable and won't drip off the cookies.
Ice cookies and sprinkle with cinnamon to finish.
If you'd like to cut these into shapes, you would need to roll out the dough.I like mine a little thick, so I leave them about 1/4-1/2 inch thick. Just make sure they are all the same thickness or they won't bake evenly. This dough will not spread out very much at all, so how they go into the oven is how they will come out.