Ingredients
1 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg1 cup canned pumpkin2 teaspoons vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt3/4 cup chopped pecansFROSTING:1/4 cup packed brown sugar3 tablespoons butter1/4 cup 2% milk2-1/2 to 3 cups confectioners’ sugar
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in pecans.
Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
For frosting, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat 1 minute. Remove from heat; cool 10 minutes. Transfer to a large bowl; beat in milk. Gradually beat in enough confectioners’ sugar to achieve spreading consistency. Frost cookies.
