Prep: 25 mins | Bake: 10 mins / Batch + cooling | Makes: about 7 dozen

Ingredients:

1 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 large egg

1 cup canned pumpkin

1 tsp vanilla extract

1 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3/4 cup chopped pecans

Frosting

1/4 cup packed brown sugar

3 tbsp butter

1/4 cup 2% milk

2 1/2-3 cups confectioners’ sugar

Instructions:

  1. Preheat oven to 350°F. 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.
  2. Drop by rounded teaspoonfuls 2″ apart onto un-greased baking sheets. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
  3. In a 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.