Frosted Pumpkin Cookies

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Frosted Pumpkin Cookies

Ingredients

  • 1 cup shortening
  • 2 cups 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

Directions

  1. 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. (May omit dates and substitute chocolate chips if desired.)

  2. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 13-15 minutes or until firm.

  3. 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.

  4. Cool slightly; beat in enough confectioners’ sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.

Recipe courtesy of

Taste of Home

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