Melt in your mouth Pumpkin Cookies

Ok I know I posted that the pumpkin snickerdoodles are my favorite pumpkin cookie....BUT I have changed my tune! This melt in your mouth pumpkin cookie has now taken its place! They are so delicious!
I made these for a friend and fortunately it made enough that hubby and I were able to eat a few too!
I only made a few changes to the frosting recipe, but other than that, followed the directions.
Oh BTW...I found this recipe on Pinterest!

Ingredients:

2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour

Frosting
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional) (I also added some pure maple syrup & maple flavoring to the frosting)

Directions:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.