Cake-like pumpkin spice cookies topped with a vanilla glaze.

Frosted Pumpkin-Walnut Cookies

1/2 cup butter or margarine, softened
1 1/2 cups firmly packed brown sugar
2 large eggs
1 cup mashed cooked pumpkin
1/2 teaspoon vanilla extracted
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chopped walnuts or pecan

Cookie Glaze:

2 cups sifted powdered sugar
14 cup butter or margarine, melted
1/4 cup milk
1/2 teaspoon vanilla extract

1. Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.
2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed after each addition just until blended. Stir in walnuts.
3. Drop by tablespoonfuls, 2 inches apart, onto greased baking sheets.
4. Bake at 375°F (190°C) for 12 minutes. Transfer to wire racks to cool.
5. Spoon Cookie Glaze into a small zip-top plastic bag. Snip a small hole in 1 corner of bag, and drizzle glaze over cookies.
6. For Cookie Glaze: Whisk together all ingredients until smooth. Makes 1 cup.

Makes about 4 dozen.

Note: Freeze cookies on a baking sheet until firm; store in an airtight container up to 3 months.