1/2 c. butter or margarine
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)
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
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. Stir all ingredients together, except pumpkin. Then blend in pumpkin until smooth.
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