1/2 c. butter
1 1/2 c. brown sugar
2 lg. eggs
1 c. canned pumpkin
1 tsp. vanilla
1 tsp. grated lemon peel
1 tsp. lemon juice
2 1/2 tsp. pumpkin pie spice
1/4 tsp. ginger
1 c. chopped walnuts
Candy corn (garnish)
Walnut pieces (garnish)

Cream butter and sugar. Beat in eggs, one at a time. Stir in pumpkin, vanilla, lemon peel and lemon juice. Gradually add dry ingredients until well blended. Stir in walnuts. Drop by tablespoon on lightly greased cookie sheet. Bake at 375 degrees for 12-14 minutes. When cool, frost.

BUTTERCREAM FROSTING:

1/3 c. soft butter
3 c. powdered sugar
1 1/2 tsp. vanilla
About 2 tbsp. cream

Blend butter and sugar; stir in vanilla and cream; beat until smooth. Decorate cookies with walnut pieces for mouth and candy corn for nose and eyes. Kids love these especially on Halloween.