Pumpkin Cookies With Penuche Frosting

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 cup canned pumpkin
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup chopped pecans
• 1/4 cup packed brown sugar
• 3 tablespoons butter
• 1/4 cup 2% milk
• 2-1/2 to 3 cups confectioners' sugar

1. Preheat oven to 350u0b0. 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 dough by rounded teaspoonfuls 2 in. apart onto ungreased
3. . Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
4. 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.

butter, sugar, brown sugar, egg, pumpkin, vanilla, flour, baking powder, baking soda, ground cinnamon, salt, pecans, brown sugar, butter, milk, sugar

Taken from www.tasteofhome.com/recipes/pumpkin-cookies-with-penuche-frosting/ (may not work)