Pumpkin Frosted Cookies

By pattie_d

Frosted Pumpkin Cookies
These family-favorite pumpkin cookies taste so good,it's hard to eat just one! They freeze and travel well,especially if you let the icing completely dry,then layer the cookies between sheets of waxed paper.

Ingredients

• CARAMEL FROSTING:
• 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 Diamond of California® 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

Details

Servings 39
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 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.

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. Yield: 6-1/2 dozen.