- 1 cup shortening
- 2 cups packed brown sugar
- 2 cups canned cooked 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 (no substitutes)
- 1 1/2 cups packed brown sugar
- 1/4 cup milk
- 1 teaspoon maple flavoring
- 1/2 teaspoon vanilla extract
- 2 cups confectioners' sugar
- In a mixing bowl, cream shortening and brown sugar. Add pumpkin; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture. Stir in pecans and dates. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 13-15 minutes or until firm.
- Meanwhile, for frosting, combine the butter, brown sugar and milk in a 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.