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1. Preheat oven to 350 degrees F. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool. Spread Penuche Frosting on cookies. If desired, sprinkle with additional cinnamon. Place cookies in tin separating layers with waxed paper; cover.
1. In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to a bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth.