Frosted Jumbo Pumpkin Cookies

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 large egg, room temperature
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup old-fashioned oats
• 2-1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 cup chopped walnuts
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 to 2 drops orange food coloring, optional
• Additional chopped walnuts, optional

1. In a large bowl, cream butter and sugars until light and fluffy. Add pumpkin; mix well. Beat in egg and vanilla. Combine the flour, oats, cinnamon, baking soda, salt and baking powder; gradually add to pumpkin mixture and mix well. Stir in chocolate chips and walnuts.
2. Drop dough by 1/4 cupfuls 2 in. apart onto ungreased
3. . Form dough into pumpkin shapes. Bake at 350u0b0 until firm, 14-18 minutes. Remove to wire racks to cool.
4. Meanwhile, for frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and, if desired, food coloring; beat until smooth. Spread over cooled cookies. If desired, sprinkle with additional walnuts.

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Taken from www.tasteofhome.com/recipes/frosted-jumbo-pumpkin-cookies/ (may not work)