1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup margarine or butter, softened
1 egg
1 teaspoon vanilla extract
2-3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
8 ounces dates, chopped

In a large mixing bowl, combine sugar, pumpkin, butter, egg, and vanilla.
Beat with electric mixer at medium speed until well blended.
Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Stir in dates.
Drop dough by heaping teaspoons, onto greased cookie sheets.
Bake at 375F for 10-12 minutes.
Remove from oven and cool completely.
Frost cookies with the following recipe.

Frosting:
3/4 cup brown sugar, packed
1-1/4 cups icing sugar
1 teaspoon vanilla
1/4 cup margarine or butter, softened
2 tablespoons half and half cream
1/2 cup pecans, finely chopped

In a 1 quart saucepan, combine brown sugar and margarine.
Cook over medium heat until margarine is melted and mixture
can be stirred smooth, stirring constantly.
Remove from heat.
Add remaining ingredients. Stir until smooth.
Spread frosting evenly on cookies. Sprinkle tops with pecans.

Yield: 3-4 dozen cookies.

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