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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
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

Printed from tasteofhome.com Jul 24, 2008

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Frosted Pumpkin Cookies cont.

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,
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.