Pumpkin Cookies

1 cup butter, room temperature
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon salt

Penuche Glaze
3 tablespoons butter
1/2 cup firmly packed dark brown sugar
1/4 cup milk
1 1/2-2 cups confectioners' sugar
Directions:
1Preheat oven to 350 degrees.2Have ready some ungreased baking sheets.3In a large mixing bowl, cream butter and the sugars together until light and fluffy.4Blend in pumpkin, egg and vanilla extract.5In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.6Mix flour mixture into butter-sugar mixture.7Drop tablespoonfuls 3 inches apart on ungreased baking sheets.8Bake the cookies for 10-12 minutes until golden around the edges.9Remove warm cookies and transfer to racks.10Let cool completely for a least one half hour, then frost with glaze.11For Glaze:.12In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.