1/2 c. butter
1 1/2 c. brown sugar, packed
2 eggs
1 c. cooked, mashed pumpkin (can or fresh)
1 tsp. vanilla
2 1/2 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1 c. chopped walnuts (optional)

Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla. Mix all dry ingredients together in a bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts. Spoon onto greased cookie sheets about 2 inches apart in rounded teaspoonfuls. Bake at 375 degrees for 12 to 15 minutes. Remove while hot. Cool slightly. Then glaze with Pumpkin Glaze.

PUMPKIN GLAZE:

1 1/4 c. unsifted powdered sugar
2 tbsp. butter, softened
1 tsp. cinnamon
1/4 tsp. allspice
Dash of nutmeg
2-3 tbsp. mashed pumpkin

Stir all ingredients together, except pumpkin. Then blend in pumpkin until smooth.