PUMPKIN COOKIES WITH HARVEST MOON FROSTING

2 c. sifted flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1 c. shortening
1 c. cooked or canned pumpkin
1 egg
1 tsp. vanilla extract
1/2 c. chopped nuts
1/2 c. chopped dates or 1/2 c. raisins

Sift together first 5 ingredients. Cream together shortening and sugar. Add pumpkin and egg. Beat well. Add flour mixture all at once, stirring gently to form smooth batter. Add nuts, fruits, and vanilla. Drop by teaspoon onto greased sheet. Bake at 350 degrees for 10 to 12 minutes.

HARVEST MOON FROSTING:
3 tbsp. butter
4 tbsp. milk
1/2 c. brown sugar (packed)
1 c. confectioner's sugar
3/4 tsp. vanilla

Combine butter, milk, and brown sugar in saucepan. Heat to boiling and boil for 2 minutes, stirring constantly. Cool, then stir in confectioner's sugar and vanilla.