Pumpkin Cookies

I grew up eating my mom's homemade pumpkin cookies throughout the fall and enjoying the last seasonal batch of these autumnal favorites for Thanksgiving.
This weekend I'm heading to the Birkshires to volunteer at the 4th annual Judy M. DiCicco Golf Tournament and dinner.  As always I bring a few batches of cookies.  This year I decided to switch it up and bake both chocolate chip and these pumpkin cookies.
I do have a few tips for any of you that would like to try and make this recipe.  They both involve the icing.  First, move quick! The icing sets fast so keep the heat on low incase you need to make it softer.  Secondly, if while first making the icing you may need to add an additional 1/2 tablespoon of butter.

1 cup Sugar
1 cup Unsalted Butter
1 cup Canned Pumpkin
1 Egg
1 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
2 tsp Cinnamon
1/2 tsp Salt
1 cup Raisins
1 cup Chopped Walnuts (optional)
Mix the sugar, butter, pumpkin, egg, and vanilla until well combined.  In additions add the baking soda, cinnamon, salt, and flour until well combined.  Mix in the raisins and walnuts.
Icing-
1 cup Brown Sugar
3 tablespoon Butter
2 tablespoon Milk
1/2 tsp Vanilla
2 cups Confectioners Sugar
Combine the brown sugar, butter, and milk over medium heat in a small sauce pan until butter melts.  Remove from heat and mix in confectioners sugar and vanilla.
Quickly icing the cookies.
Enjoy!