Frosted Pumpkin Cookies

Directions

Preheat the oven to 375℉ (190℃).

In a large bowl.

Cream together the shortening and brown sugar.

Mix in the pumpkin.

In a separate bowl combine the flour, baking soda, cinnamon, baking powder and salt.

Slowly add the dry ingredients to the pumpkin mixture until just combined.

Stir in the dates and pecans.

Onto ungreased cookie sheets, drop by rounded teaspoons 2 inches apart.

Bake for 13 to 15 minutes or until firm.

Remove to cool on a wire rack, frost while still warm.

To make caramel frosting:

In a saucepan over medium-high heat, add the butter, brown sugar and milk and bring to a boil.

Stir constantly for 3 minutes.

Remove from the heat and add the maple extract and vanilla extract.

Allow to cool slightly and beat in enough powdered sugar to achieve spreading consistency.