• Preheat oven to 350 degrees.
• In a stand mixer or a large bowl with hand mixer, cream together the butter and sugars until light and fluffy.
• Add eggs one at a time and beat well after each addition.
• Add pumpkin and vanilla and beat well.
• Add the baking powder, baking soda, cinnamon, salt and 1 cup of the flour. Mix on low until just incorporated.
• Add the rest of the flour, 1 cup at a time, beating on low after each addition until incorporated.
• With a small cookie scoop or level tablespoon, drop dough on ungreased baking sheets about 2 inches apart.
• Bake 9-11 minutes and until edges are golden brown.
• Let 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 1 minute stirring constantly.
• Remove from heat and cool 10 minutes.
• Transfer to a large mixing bowl and beat in heavy cream.
• 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.