Iced Pumpkin Cookies

1. Preheat oven to 375°.

2. In a large bowl, combine flour, baking soda, spices, and salt. Set aside.

3. In a very large bowl, cream the butter with sugars, beating with an electric mixer until fluffy.

4. Beat in pumpkin and eggs.

5. Slowly add flour mixture to creamed mixture until just combined.

6. Stir in chips, raisins, and nuts.

7. Using a tablespoon or a small ice cream scoop, place rounded mounds of dough at least 2 inches apart on an ungreased cookie sheet.

8. Bake 10 to 12 minutes, until edges are lightly browned and cookies are baked all the way through. Do not underbake.

9. Let cookies stand 5 minutes before removing them to a cooling rack.

Icing

1. While cookies cool, make icing. Combine butter, milk, and brown sugar in a small saucepan.

2. Cook on medium heat until sugar is dissolved. Cool to room temperature.

3. Put powdered sugar in a large bowl.

4. Beat in brown sugar mixture and vanilla.

5. Let stand until needed. Ice cookies with spatula, or just drizzle icing over cookies.

This recipe makes about 130 irresistible cookies.