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.