Caramel Frosted Pumpkin Cookies
recipe from the Taste of Home Holiday Cookies Magazine, 2012
1 cup shortening
2 cups packed brown sugar
1 can (15 ounces) solid-pack pumpkin
4 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp allspice
2 cups chopped pecans
1/2 cup butter, cubed
1 1/2 cups packed brown sugar
1/4 cup milk
1/2 tsp cinnamon (or you can use maple syrup)
1/2 tsp vanilla extract
2 to 2 1/2 cups confectioners sugar
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; gradually add to pumpkin mixture and mix well. Stir in pecans.
Drop by rounded teaspoonfuls 2 in apart onto ungreased baking sheets. Bake at 375 degrees for 13-15 minutes or until firm.
For frosting: Combine butter, brown sugar, and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes. Remove from heat; stir in maple flavoring and vanilla.
Cool slightly; beat in enough confectioners sugar to achieve spreading consistency. Remove cookies from wire rack; frost while warm.