Pumpkin Cookies with Penuche Frosting

My oldest son made these the other night and they were so delicious, I had to make some more!  The frosting is to die for!  It has a maple flavor and would be great with chopped walnuts adorning the tops.  Just remember to have the walnuts ready and right by your side because the frosting hardens quite quickly!  As you can see, I was not prepared and mine set long before I could put nuts on them.

Pumpkin Cookies

1 C. butter

1/2 C. sugar

1/2 C. firmly packed brown sugar

1 egg

1 C. canned pumpkin

1 teaspoon vanilla extract

2 C. flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1/4 teaspoon salt

Preheat oven to 350 degrees.

In a large mixing bowl, cream butter and the sugars together until light and fluffy.  Blend in pumpkin, egg and vanilla extract.

In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.

Mix flour mixture into butter-sugar mixture.

Drop tablespoonfuls 3 inches apart on ungreased baking sheets.

Bake the cookies for 10-12 minutes until golden around the edges.

Let cool completely.

Penuche Frosting

3 tablespoons butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2-2 cups confectioners' sugar

In a medium saucepan, 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. Frost cookies quickly.