To start, heat your oven to 350 degrees.
In a bowl cream together 1/2 cup butter, 3/4 cups dark brown sugar, and 3/4 cups white sugar.
Add in 1 egg and 1 teaspoon vanilla extract. Mix together.
Mix in 1 can of pumpkin puree.
Add in 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1 teaspoon ground cloves.
In a sifter, combine 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Sift into bowl with pumpkin mixture and stir.
Once batter is combined with flour mixture, drop spoonfuls onto a cookie sheet. Let them bake in an oven at 350 degree for 15-20 minutes.
Take cookies out of oven and let cool completely.
While cookies are cooling, start your frosting. In a pan, melt 1/2 cup butter.
Once melted, add in 3/4 cup dark brown sugar and cook until combined, reduced, and caramelized. Make sure you keep stirring this as it will scorch very fast!
In a bowl, add your canned frosting. (Yes, I am lazy.)
Once your sugar and butter mixture looks thick and combined, remove it from the heat.
Add the brown sugar and butter mixture to your canned frosting.
Combine together. Now, the frosting at this point will be sort of a glaze. This tastes great on the cookies! I, however, wanted a thicker frosting so I added in some powered sugar to thicken up the frosting. It’s up to you.
Frost your cookies (sorry for the blurry pic!)
Once you have all your cookies frosted, dust with a little cinnamon.
And serve! Hope you enjoy! They were a hit at the party I attended!~Beth