Pumpkin Cookies with Penuche Frosting

1 cup shortening
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons chopped walnuts

Heat oven to 350 degrees F. Grease cookie sheets.

In a large bowl, cream together shortening and sugars. Mix in pumpkin, egg and vanilla extract.

Sift together flour, baking soda, baking powder, cinnamon and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonsful onto prepared cookie sheets. Bake for 10 to 12 minutes. Cool on wire racks.

Penuche Frosting:
3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar

In a small saucepan over medium heat, combine butter and brown sugar. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Cool slightly, then stir in the milk and beat until smooth. Gradually stir in confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

Yields 4 dozen.