2 cups of flour
1/2 teaspoon salt
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
1/4 cup of butter, softened
3/4 cup of shortening
1 cup of sugar
1 cup of pumpkin
1 egg
1/2 cup of pecans, chopped
1/2 cup of dates, chopped
Icing:
3 tablespoons butter
1/4 cup of milk
1/2 cup of light brown sugar
1 cup plus 2 tablespoons of powdered sugar, confectioners sugar
1/2 teaspoon of vanilla extract
Directions: oven setting is 350 degrees. Combine all ingredients for cookie batter. Stir until well blended. Spoon pumpkin batter out with an ice cream scooper onto a lightly greased and floured cookie sheet. Flatten cookie batter with a fork. Spray fork with cooking spray to avoid sticking on the pumpkin batter. Bake in a 350 degree oven for 10-12 minutes. To prepare icing, in a pot, bring to a boil butter, milk, and brown sugar for about two minutes. Allow to cool and then stir in confectioners sugar, vanilla extract and beat until smooth and frost the pumpkin cookies. Can place icing in a plastic bag and seal. Cut one corner and squeeze out frosting.
