Carmel Frosted Pumpkin Chocolate Chip Cookies

2 c. butter
2 c. white sugar
1 (29-oz) can pumpkin
2 eggs
2 tsp. vanilla
4 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. Ginger
2 tsp. Nutmeg
6 oz. Chocolate Chips
Combine butter and sugar (do not over mix). Add remaining wet ingredients. Combine dry ingredients and then add to the wet ingredients. Mix well. Stir in Chocolate Chips. Bake on greased cookie sheet at 350 for 12 to 16 minutes. Makes about 42 medium cookies.

Caramel Frosting:
6 T. butter
1/2 c. milk
1 c. brown sugar
3 c. powdered sugar
1 1/2 tsp. vanilla

Combine butter, milk and sugar in a large saucepan. Boil 2 min. over med. heat. Take off heat, let cool. Be sure to add powdered sugar when really cool. Then add powdered sugar and vanilla. Drizzle over cookies.

So so delicious!!!!
This recipe was taken from two different recipes in Domestic Art and combined. I wanted to add all of the pure goodness from each recipe to make one fabulous recipe.