Pumpkin Cookies

Preheat the oven to 350°F. Cream the softened butter, brown sugar, and sugar in a large bowl until light and fluffy. Editor's Tip: Creaming butter and sugar together helps aerate the cookie dough, making the cookies soft and light. For proper creaming, beat the ingredients at medium to high speed for two to three minutes until light and fluffy. Be sure to scrape down the sides and bottom of the bowl before adding the next ingredients.

Beat in the egg and vanilla. Add the pumpkin puree, and mix well.

Combine the flour, cinnamon, baking soda, salt and baking powder in a separate bowl.

Gradually add the dry ingredients to the creamed mixture, and mix well. Stir in the chopped walnuts. Editor's Tip: To avoid overmixing the cookie dough (which can lead to a tough cookie), add the dry ingredients in two to three separate additions, and mix on low speed until the ingredients are combined.

Drop the cookie dough by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 8 to 10 minutes or until the edges are lightly browned. Remove to a wire rack to cool completely.

In a small bowl, beat the softened butter, cream cheese, confectioners' sugar and vanilla extract together until light and fluffy. Spread frosting over the cooled cookies. Store in an airtight container in the refrigerator. Editor's Tip: Make sure the cookies are completely cool before frosting. Otherwise, the frosting will melt and become soupy.