Frosted Pumpkin Cookies 1 cup shortening 2 cups packed brown sugar 1 can (15 ounces) solid-pack pumpkin 4 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/8 teaspoon salt 1 cup chopped pecans 1 cup chopped dates CARAMEL FROSTING: 1/2 cup butter, cubed 1-1/2 cups packed brown sugar Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Frosted Pumpkin Cookies cont. 1/4 cup milk 1 teaspoon maple flavoring 1/2 teaspoon vanilla extract 2 to 2-1/2 cups confectioners' sugar In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add pumpkin; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture. Stir in pecans and dates. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm. Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Frosted Pumpkin Cookies stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm. Yield: 6-1/2 dozen. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008