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With an electric mixer, beat together sugar and oil. Add egg, milk,
canned pumpkin and vanilla and blend well. In a separate bowl, mix
together the dry ingredients. Add the dry ingredients to the wet
ingredients and mix, just until incorporated. Drop batter by
spoonfuls onto a greased cookie sheet.
Bake at 375 degrees F for 10-12 minutes. Allow to cool before
frosting.
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In a medium saucepan, combine the butter, cream, brown sugar
and salt, and cook over medium heat, stirring constantly, until the
mixture comes to a boil. Remove from the heat and stir in vanilla
and 1 cup powdered sugar. Let the frosting cool to room
temperature and then stir in enough additional powdered sugar to
make a good frosting consistency (you may not use the whole extra
cup.) Spread the frosting over the cooled cookies.
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