Preheat oven to 350°. Cream 1 cup butter, 1/2 cup brown sugar and 1/2 cup granulated sugar together. Add pumpkin, egg and vanilla. Mix well. Add sifted dry ingredients; blend well. Add nuts. Drop by teaspoon on ungreased cookie sheets. Bake 10 to 12 minutes. Cool. Frost with Penuche Frosting (instructions follow). Yield: 6 1/2 dozen cookies. 

Penuche Frosting: Combine 2 tablespoons butter and 1/2 cup brown sugar in saucepan. Bring to a boil. Cook and stir 1 minute, or until slightly thickened. Cool slightly and add milk and beat until smooth. Add enough powdered sugar for spreading consistency; 2 cups.