Iced Spiced Pumpkin Cookies

Preheat the oven to 180 C / Gas 4. Grease baking trays.

In a large bowl, cream together margarine, 110g dark brown soft sugar and caster sugar. Mix in pumpkin puree, egg and vanilla. Sieve together flour, bicarbonate of soda, baking powder, cinnamon and salt; mix into the creamed mixture. Stir in walnuts. Using heaped spoonfuls, drop dough onto the prepared baking trays.

Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.

In a small saucepan over medium heat, combine the 50g butter and 110g dark brown soft sugar. Bring to the boil; cook and stir for 1 minute or until slightly thickened. Cool slightly, then stir in the milk and beat until smooth. Gradually stir in 250g icing sugar until frosting has reached desired consistency. Spread on cooled cookies.