Pumpkin cookies with maple-caramel frosting

My roommate MB begs me weekly to make these delicious, moist cookies for her again.  They have quickly become a dessert staple for parties and holidays.

Ingredients:
Cookies

• 1 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar (I prefer dark brown sugar)
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 cups all-purpose flour

Frosting

• 3 tablespoons butter
• 1/4 cup heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1/2 cup packed brown sugar (again, I like dark brown)
• Pinch of salt

Directions:
Preheat oven to 350 degrees.
In a large bowl, cream together butter and sugars.  Add eggs and vanilla and mix well.  Stir in pumpkin.
In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt, and flour.  Add to pumpkin mixture and mix well.
Drop by heaping tablespoons onto a lightly greased cookie sheet.
Bake for 10-12 minutes.

While cookies are cooling, make frosting:
In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.
Allow to cool slightly, then stir in powdered sugar.
Spread frosting over cooled cookies.

Adapted from letsdishrecipes.com