Fluffy, Amazing, Pumpkin Cookies!

These cookies are so good! Even people who don't like pumpkin go crazy over them. They are so moist, and are kind of like a bread/cake. I like them with or without the frosting. I think the problem is that they taste kinda healthy. I can eat like 5 at a time and not feel guilty. That's totally awful, but they are worth the extra calories and extra hour of kickboxing to burn them off! lol! :)

The Original (with penuche frosting):

Original, Pumpkin with mini chocolate chips, and "The Works" (Mini chocolate chips & frosting)

This is my dog Harley, waiting for me to look away so he could jump and eat my cookies!

Pumpkin Cookies with Penuche (brown butter) Frosting:

• 1 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 
  
• Frosting:
• 3 tablespoons butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 2 cups powdered sugar

1. Preheat the oven to 350 degrees. Grease cookie sheets.
2. In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
4. In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups powdered sugar until frosting has reached desired consistency. Drizzle on cooled cookies.

*I made these without the frosting, but added mini chocolate chips, and they were really yummy!