1 c. butter
1/2 c. granulated sugar
1 each egg
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter
1/4 c. milk
1/2 c. firmly packed brown sugar
1 c. canned pumpkin
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 c. chopped walnuts
1/2 c. firmly packed brown sugar
2 c. sifted confectioners' sugar

Preheat oven to 375 degrees.

Cream butter and sugars together. Add pumpkin, egg and vanilla, mixing well. Add flour, soda, baking powder, cinnamon and salt to creamed mixture and blend well. If mixing by hand, mix dry ingredients together before adding to sugar mixture. Mix in nuts.

Drop dough on ungreased cookie sheets. Bake about 10 minutes or until centers spring back. Cool several minutes on cookie sheets and remove to wire rack to cool completely. Frost when cool. Servings: 60.

To make frosting, combine the 3 tablespoons of butter and the second 1/2 cup of brown sugar in saucepan. Bring to boil. Cook and stir 1 minute or until slightly thickened. Cool about 15 minutes. Add milk and beat until smooth with a wire whisk or an electric mixer. Add enough confectioners' sugar for spreading consistency. Beat until smooth.