These get rave reviews every time I serve them.

PUMPKIN-PECAN COOKIES

FOR THE COOKIES:
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1 cup butter, softened
1 cup sugar
1 egg
1 cup canned pumpkin
1 cup chopped toasted pecans
FOR BROWN SUGAR BUTTER FROSTING:
6 Tablespoons butter
1/3 cup packed brown sugar
2 cups sifted powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons hot water, if needed

TO MAKE THE COOKIES:
Preheat oven to 375 degrees F.

In a mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.

In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in the sugar. Add the egg; beat well. Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans. Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet.

Bake cookies in preheated oven for 10-12 minutes or until bottoms are lightly browned. Transfer the cookies to wire racks; cool.

Frost the cooled cookies with Brown Sugar Butter Frosting.

Makes about 40 cookies.

TO MAKE THE BROWN SUGAR BUTTER FROSTING:
In a medium saucepan heat 6 Tablespoons butter and brown sugar over medium heat until butter melts. Remove mixture from heat. Stir in sifted powdered sugar and vanilla. Add enough hot water to make a smooth, spreadable frosting. Frost cooled cookies immediately after preparing frosting. If frosting becomes grainy, add more drops of hot water and stir until smooth.

TO STORE:
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfrosted cookies up to 3 months. Thaw cookies, then frost.