Frosted Pumpkin Cookies
Here's a little gem from my life that I thought you'd enjoy!
Ingredients
- Ingredients cookies:
- 1 cup shortening
- 2 cups packed brown sugar
- 2 cups canned cooked pumpkin
- 4 cups all-purpose flour (1-1 gluten free)
- 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
- 1 1/2 cups packed brown sugar
- 1/4 cup milk
- 1 teaspoon maple flavoring
- 1/2 teaspoon vanilla extract
- 2 cups confectioners' sugar
Instructions
- 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.
