Cookie Recipe:

• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1 egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 cup unsalted butter, softened

Brown Sugar Icing Recipe:

• ½ cup brown sugar
• 3 tbsp butter
• ¼ cup milk
• ¾ tsp vanilla extract
• 1 to 1½ cups powdered sugar (adjust for desired consistency)

Instructions:

To Make the Cookies:

1. Preheat the oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter until smooth.
3. Add the pumpkin, egg, and vanilla to the butter and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
6. Drop by teaspoonfuls onto the prepared baking sheet, spacing about 2 inches apart.
7. Bake for 10–15 minutes, or until the edges are lightly golden and the cookies spring back when touched.
8. Remove from the oven and let cool completely on a wire rack.

To Make the Icing:

1. In a small saucepan, combine brown sugar, butter, and milk.
2. Cook over medium heat, stirring constantly, for 2 minutes.
3. Remove from heat and stir in the vanilla extract.
4. Gradually whisk in powdered sugar until the icing is smooth and thick but spreadable.
5. Let icing cool slightly before using.

To Finish:

• Once cookies are completely cool, spread icing on top of each one.
• Let the icing set before serving or storing.

Tips:

• For a slightly spiced variation, add a pinch of nutmeg or cloves to the dry ingredients.
• Store cookies in an airtight container for up to 3 days. Refrigerate if needed.