Frosted Pumpkin Cookies

desserts

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Servings: 6 1/2 dozen

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

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 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.)
Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees 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.

Recipe Courtesy Of

Taste of Home