1/2 c. sugar
1/2 c. packed brown sugar
1 c. butter, softened
1 c. canned pumpkin
1 tsp. vanilla
1 egg
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 c. chopped nuts

Beat sugar, brown sugar and butter 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 by teaspoonfuls 2 inches apart onto ungreased cookie sheet. Temperature: 350 degrees. Time: 10 to 12 minutes. Serves: 5 dozen.

PENUCHE FROSTING:

3 tbsp. butter
1/2 c. brown sugar (packed)
1/4 c. milk
1 1/2 to 2 c. powdered sugar

In saucepan combine butter and brown sugar; bring to boil. Cook over medium heat 1 minute, stirring constantly. Cool 10 minutes. Add milk, beat until smooth. Beat in enough powdered sugar until desired consistency. Frost cooled cookies.