Frosted Pumpkin Cookies

Ingredients

• 2 teaspoons double-acting baking powder 
• 2 teaspoons baking soda 
• 1.5 cups brown sugar packed
• 1.5 cups brown sugar packed
• 0.5 cup butter cubed
• 2 cups powdered sugar 
• 1 cup dates chopped
• 4 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 1 teaspoon peppermint flavoring 
• 0.3 cup milk 2%
• 1 cup pecans chopped
• 0.1 teaspoon salt 
• 1 cup shortening 
• 15 ounces pumpkin puree canned
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin.
2. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates.
3. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
4. Bake at 375° for 13-15 minutes or until firm.
5. 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.
6. Remove from the heat; stir in maple flavoring and vanilla.
7. Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency.
8. Remove cookies to wire racks; frost while warm.