Autumn's Best Cookies

2 C. all-purpose flour
1-1/2 t. baking powder
1 t. cinnamon
1/4 t. baking soda
1/4 t. ground allspice
1 C. butter (no substitutes), softened
1 C. granulated sugar
1 egg
1 C. canned pumpkin
1 C. chopped, toasted pecans
Brown sugar & butter frosting (recipe follows)

In a medium bowl, combine the first 5 ingredients with a whisk; 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 the pumpkin & the flour mixture into the egg mixture, then stir in the pecans.

Drop the dough by rounded teaspoons about 2" apart onto an ungreased cookie sheet. Bake at 375° for 10-12 minutes, or until bottoms are lightly browned. Transfer cookies to a wire rack to cool completely before frosting. Yield: about 40 cookies

Brown sugar & butter frosting:

In a medium saucepan, heat together 6 T. butter and 1/3 C. packed brown sugar over medium heat until butter is melted. Remove mixture from heat; stir in 2 C. sifted powdered sugar & 1 t. vanilla. Add enough hot water (2-3 t.) to make a smooth, spreadable frosting. Frost the cooled cookies immediately after preparing frosting. If frosting becomes grainy, add a few more drops of hot water & stir till smooth.

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