Recipe

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• 2 1/2 cups flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup pecan halves, finely chopped
• 1/2 cup finely chopped crystallized ginger
• 1/2 cup butter, softened
• 1 1/2 cups brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 15- oz can(13/4 cups pumpkin ) puree
• frosting: 2 tbsp unsalted butter
• 1/4 cup light brown sugar
• 2 tbsp heavy cream
• 1 cup confectioners sugar , sifted

• 1 Preheat oven to 350*
• 2 Line to cookies with parchment paper
• 3 Whisk flour, salt, baking powder, and baking soda together in a medium bowl; stir in nuts and crystallized ginger
• 4 In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes.
• 5 Add brown sugar gradually, beating until light and fluffy, about 3 minutes.
• 6 Beat in spices.
• 7 Add eggs one at a time, beating well after each.
• 8 Beat in pumpkin puree
• 9 Mixture might look curdled;that's okay.
• 10 Add about one-third of flour mixture and mix on low speed.
• 11 Gradually add remaining flour, mixing just until blended.
• 12 Drop by generously rounded tablespoon 2 inches apart on cookie sheets.
• 13 Bake until light golden brown and just dry to touch, but still a little soft inside, about 15 minutes. You should beable to gently lift edge of a cookie up from sheet with spatula, and a toothpick will test clean.
• 14 Slide parchment onto racks to cool cookies completely.
• 15 To make frosting, combine butter and brown sugar in a small saucepan over medium heat, stirring occasionally, until butter melts.
• 16 Bring to a boil and let boil 1 minute.
• 17 Scrape mixture into a medium bowl and allow to cool 5 minutes.
• 18 Add heavy cream and whip with mixer until combined.
• 19 Add confectioners sugar and beat until thick, creamy and spreadable.
• 20 Right before serving, spread frosting on each cookie using a small offset spatula.