COOKIES
½ c. firmly packed brown sugar
1 c. canned pumpkin
1 egg
1 tsp. baking powder
1 tsp. cinnamon
¾ c. chopped nuts
FROSTING
½ c. firmly packed brown sugar
1½ – 2 c. powdered sugar
½ c. sugar
1 c. butter, softened
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
¼ tsp. salt
3 T. butter
¼ c. milk
Heat oven to 350°. In a large bowl, combine sugar, ½ c. brown sugar and 1 c. butter; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by rounded teaspoonful 2 inches apart onto ungreased cookie sheet. Bake for 10–12 minutes. Cool cookies for 15 minutes or until completely cooled.
FROSTING
In medium saucepan combine 3 T. butter and ½ c. brown sugar; bring to a boil. Cook over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes; add milk and beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.
