Pumpkin Cookies with Penuche Frosting

Cookies:

1/2 cup sugar

1/2 cup firmlly packed brown sugar

1 cup margarine, softened

1 cup canned pumpkin

1 tsp vanllla

1 egg

2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
3/4 cup chopped nuts

Heat oven to 350*
In large bowl, combine sugar,  brown sugar and 1 cup margarine; beat until light and fluffy
Add pumkin, vanilla and egg; blend well
Add flour, baking powder, baking soda, cinnamon and salt; mix well
Stir in nuts
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets
Bake @ 350* for 10 - 12 minutes or until lilght golden brown around edges
Immediately remove from cookie sheets.
Cool 15 minutes or until completely cooled

Frosting:
3 TBSP butter
1/2 cup firmlypacked brown sugar
1/4 cup milk
1 1/2 - 2 cups powdered sugar

In medium saucepan, combine butter, and brown sugar, bring to a boil
Cook over medium heat for 1 minute or until slightly thickenedm sitirring constantly
Cool 10 minutes
Add milk; beat until smooth
Beat in enough powdered sugar for desired spreading consistency
Frost cooled cookies
Yield: 5 dozen cookies