The frosting is the star of these cookies, and it’s a nice change from the cream cheese frosting that often accompanies pumpkin desserts (I love that version too, though). Really, they’re more like little pumpkin cakes. They’re so moist, I’ve left them out on the counter overnight and they were still fantastic the next day.
These don’t flatten much during baking, and the dough is a bit sticky to flatten it before baking. I flatten mine slightly with the bottom of a glass just as they come out of the oven. Once they’re frosted, no one knows!