These family-favorite pumpkin cookies taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. —Leona Luttrell, Sarasota, Florida
- 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 2% milk
- 1 teaspoon maple flavoring
- 1/2 teaspoon vanilla extract
- 2 to 2-1/2 cups confectioners' sugar
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. 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.
Originally published as Frosted Pumpkin Cookies in Country Woman Christmas Annual 2002, p31
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