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1 cup butter, room temp
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
3 TBS butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2-2 cups confectioners sugar
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and the sugar together still fluffy.
Blend in pumpkin, egg and vanilla.
In a separate bowl, stir together flour, baking soda and powder, cinnamon and salt.
Mix flour mixture into the butter/sugar mixture.
Drop tablespoonfulls 3 inches apart on lightly greased cookie sheets.
Bake the cookie for 10-12 minutes until golden around the edges.
Remove warm cookies and transfer to racks.
Let cool completely for at least one half hour, then frost with glaze.
In a medium sauce pan, heat butter and brown sugar over medium heat until bubbly.
Cook, stirring constantly, for one minute or until slightly thickened.
Beat in the milk.
Blend in confectioner’s sugar until the glaze is smooth and spreadable.
Keep the sauce pan over the stove on the lowest possible heat to keep from hardening.