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
• 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

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.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased
3. . Bake at 375u0b0 for 13-15 minutes or until firm.
4. 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.
5. Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.

shortening, brown sugar, solidpack pumpkin, allpurpose, baking powder, baking soda, ground cinnamon, salt, pecans, dates, butter, brown sugar, milk, maple, vanilla, sugar

Taken from www.tasteofhome.com/recipes/frosted-pumpkin-cookies/ (may not work)