You don't have to frost these cookies if you don't want to. They're delicious either way. the frosting makes them a little sweeter. Without the frosting they are less so. Make some of each and enjoy them both ways.
Ingredients
¼ cup sugar
¼ cup firmly packed brown sugar
½ cup butter or margarine, softened
½ cup canned pumpkin
½ tsp vanilla
1 egg
1¼ cup all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
dash of salt
½ cup walnuts or pecans, chopped
For the Frosting
2 tbsp butter
¼ cup firmly packed brown sugar
⅛ cup milk
¾ cup powdered sugar
Preparation
Heat oven to 350°F. Using an electric mixer, cream together sugar, brown sugar, and butter in a large bowl. Blend in pumpkin, vanilla, and egg. Using a wooden spoon to mix, add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well until all ingredients are fully combined. Stir in the walnuts gently.
Drop dough by teaspoons into a prepared baking sheet. Do not flatten. Bake for 10 minutes, until the edges of the cookies are just slightly browned. Cool on sheet for 1 minute, then transfer to wire racks.
While the cookies are cooling, melt butter for frosting in a small saucepan over medium heat. Add brown sugar and bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat and let cool for 10 minutes. Add milk and whisk together. Whisk in the powdered sugar until mixture is smooth. Allow frosting to sit for 5 minutes.
Using a small spoon, drizzle a little frosting over each cookie. You can eat cookies immediately after frosting, or you can allow the frosting to set first. If you're storing the cookies, the frosting must be completely dry.
This recipe makes about 2 dozen cookies. Store in an airtight container once frosting is dry for up to 3 days.
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