• Preheat the oven to 350℉.
• In a large mixing bowl, with the paddle attachment, beat the sugars and butter until well-creamed. Add the eggs, pumpkin, and vanilla and mix well.
  1 c. brown sugar, 1 c. sugar, 1/2 c. butter, softened (1 stick), 2 large eggs, room temperature, 1 tsp. vanilla extract, 1 (15 oz.) can pumpkin purée (approx. 1 1/2 c.)
• Add the remaining ingredients and mix to combine.
  2 1/2 c. all-purpose flour, 2 tsp. baking powder, 3/4 tsp. baking soda, 1 tsp. salt, 1 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/4 tsp. ground cloves
• Scoop onto greased cookie sheets and bake for 11 - 13 minutes or until the edges are firm. (Baking time will depend on the size of your cookies. The recipe was tested with small cookies.) Remove to a wire rack to cool.
• Spread the cookie tops with frosting and store them in an airtight container with parchment paper between the layers.
• Keep at room temperature for up to two days, in the refrigerator for up to a week, or frozen in an airtight container for up to 2 months.

Frosting:

• Melt the butter in a saucepan. Add the brown sugar and boil over medium/low heat for 2 minutes, whisking occasionally.
  1/2 c. butter (1 stick), 1 c. brown sugar
• Add the milk and salt. Whisk until it comes back to a full boil.
  1/4 c. milk, pinch of salt
• Remove from the heat and cool to lukewarm. Beat in the powdered sugar until smooth. Spread on the cooled cookies.
  2 c. powdered sugar