Preheat your oven to 350°F (175°C). Gather all your ingredients and tools.

In a large mixing bowl, beat 2 cups of softened butter until creamy, then add 2 cups of granulated sugar, 2 teaspoons of baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well until fluffy.

Add 2 large eggs and 2 teaspoons of vanilla extract to the mixture and beat until smooth. Fold in 15 ounces of pumpkin puree.

Gradually mix in 4 cups of all-purpose flour using a wooden spoon until a soft dough forms.

Drop heaping teaspoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until the tops look set and spring back when gently pressed. Cool on wire racks.

For the frosting, melt 1/2 cup of butter, stir in brown sugar and milk, bring to boil, then remove from heat. Add vanilla and mix in powdered sugar until desired consistency.

Once cookies are cooled, frost generously and sprinkle with cinnamon. Serve and enjoy!