1 cup butter, softened
2/3 cup light brown sugar, packed
1/3 cup sugar
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½-1 cup chopped walnuts or pecans, optional
¼ cup butter, softened
4 ounces cream cheese, softened
2 cups confectioner’s sugar
1-1/2 teaspoons vanilla extract
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts, if desired.
- Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
- In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator. Cookies are also good without frosting!