Frosted Pumpkin Cookies

• 1 cup vegetable shortening
• 2 cups brown sugar packed
• 2 cups pumpkin puree (canned) cooked
• 4 cups flour, all-purpose
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon ground, or pumpkin pie spice
• 18 teaspoon salt
• 1 cup pecans chopped
• 1 cup dates chopped
• 1/2 cup butter no substitutes
• 1 1/2 cups brown sugar packed
• 1/4 cup milk
• 1 teaspoon maple flavoring
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar

1. Preheat the oven to 375F (190C).
2. In a large bowl.
3. Cream together the shortening and brown sugar.
4. Mix in the pumpkin.
5. In a separate bowl combine the flour, baking soda, cinnamon, baking powder and salt.
6. Slowly add the dry ingredients to the pumpkin mixture until just combined.
7. Stir in the dates and pecans.
8. Onto ungreased cookie sheets, drop by rounded teaspoons 2 inches apart.
9. Bake for 13 to 15 minutes or until firm.
10. Remove to cool on a wire rack, frost while still warm.
11. To make caramel frosting:
12. In a saucepan over medium-high heat, add the butter, brown sugar and milk and bring to a boil.
13. Stir constantly for 3 minutes.
14. Remove from the heat and add the maple extract and vanilla extract.
15. Allow to cool slightly and beat in enough powdered sugar to achieve spreading consistency.

vegetable shortening, brown sugar, pumpkin puree, flour, baking powder, baking soda, cinnamon ground, salt, pecans, dates, butter, brown sugar, milk, maple, vanilla, powdered sugar

Taken from recipeland.com/recipe/v/frosted-pumpkin-cookies-50908 (may not work)