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FROSTED PUMPKIN COOKIES 
1/2 c. butter, softened
1 1/2 c. firmly packed brown sugar
2 eggs
1 c. cooked, mashed pumpkin
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
1 c. chopped pecans
Maple Frosting

Cream butter; gradually add brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and flavorings.

Combine flour, baking powder, salt, and pumpkin pie spice, 2" apart. Bake at 375 degrees for 12 minutes. Cool cookies on wire racks. Frost with Maple Frosting. Yield: about 7 1/2 dozen.

MAPLE FROSTING:

1/4 c. butter, softened
2 1/4 c. sifted powdered sugar
2 tbsp. milk
3/4 tsp. maple extract

Cream butter; gradually add 1 cup powdered sugar, beating well with electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: enough for 7 1/2 dozen cookies.
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