1 1/2 Margarine
2 Brown Sugar
2 1/2 Vanilla Extract
1 All-Purpose Flour
1/2 Baking Powder
1 Pumpkin Pie Spice
2 1/4 Butter
1 Powdered Sugar
Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Stir in pumpkin and vanilla.
Combine flour, baking powder, salt, and pumpkin pie spice.
Gradually add to creamed mixture, mixing well.
Stir in walnuts.
Chill for at least 1 hour or until ready to bake.
Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
Bake at 375F for 11-12 minutes.,
Cool on wire racks.
Frost with Maple Frosting.
Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
Add maple extract, and beat well.