Pumpkin Cookies with Penuche Frosting

Pumpkin Cookies with Penuche Frosting

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup margarine or butter -- softened
1 cup canned pumpkin
1 teaspoon vanilla
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup nuts -- chopped

Frosting:

3 tablespoons margarine or butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar -- (1 1/2 to 2)

Heat oven to 350 degrees.

In large bowl, combine sugars and margarine; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

Frosting: In a medium saucepan, combine margarine and brown sugar. Bring to boil over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.

Yield: 5 dozen.