Ingredients
1 cup shortening2 cups packed brown sugar1 can (15 ounces) solid-pack pumpkin4 cups all-purpose flour2 teaspoons baking powder2 teaspoons baking soda2 teaspoons ground cinnamon1/8 teaspoon salt1 cup chopped pecans1 cup chopped datesCARAMEL FROSTING:1/2 cup butter, cubed1-1/2 cups packed brown sugar1/4 cup 2% milk1 teaspoon maple flavoring1/2 teaspoon vanilla extract2 to 2-1/2 cups confectioners’ sugar
Preparation
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.
