• Preheat oven to 350°F and line cookie sheets with parchment paper.
• In bowl of a stand mixer fitted with paddle attachment, cream together the softened butter, granulated sugar and brown sugar until light and fluffy. About 1-2 minutes.
• Add egg and beat in well.
• Mix in pumpkin puree and vanilla extract until fully combined.
• Add the baking powder, baking soda, cinnamon, salt and all purpose flour. Mix on low until just incorporated.
• With a small cookie scoop or level tablespoon, drop dough on prepared cookie sheets or ungreased cookie sheets about 2 inches apart.
• Bake 9-11 minutes and until edges are golden brown.
• Let cookies cool on pan a for 2-3 minutes and then remove and place on wire rack to cool completely.

Brown Sugar Frosting

• In a small saucepan combine the brown sugar and butter.
• Bring to a boil over medium heat and boil for only 1 minute, stirring constantly.
• Remove from heat and cool 8 minutes.
• Transfer to a large mixing bowl and beat in heavy cream until smooth.
• Add powdered sugar 1 cup at a time until completely mixed. Add more or less of powdered sugar depending on your preference of spreading consistency.
• Frost cooled cookies with an offset spatula or butter knife and let cookies sit until frosting has set and hardened, about an hour or so.