Add the brown sugar and bring to a boil. Reduce heat to medium low, and continue to boil for 2min, stirring constantly.
Add half-and-half cream, and salt, and return to boil, stirring constantly.
Remove from heat and cool to lukewarm.
Add vanilla extract.
Gradually beat in confectioners’ sugar with electric mixer until just combined and smooth. If frosting is too thick, add some hot water. Ingredients: flour 1 cup whole wheat flour 1 3/8 cup salt 1/2 tsp baking soda 1 1/4 tsp cinnamon 2 tsp nutmeg 1/2 tsp ginger (ground) 1/2 tsp cloves 1/2 tsp pumpkin puree (strained) 1 1/4 cup molasses (Blackstrap) 4 tsp confectioners’ sugar, sifted 2 oz (~¼ cups) brown sugar 1 cup butter 1/2 cup (1 stick) canola oil 1/8 cup half-and-half cream 1/3 cup vanilla extract 1 tsp eggs, lightly whisked 2 large (1 whole egg + 1 yolk)
Preheat 350°F, put rack in the middle position. Use cookie sheet lined with parchment paper. Bake for 14 min. Cool for 2 min on pan. Cool cookies completely on wire rack.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
In a sauce pan, over medium/low heat, whisk together pumpkin puree, molasses, confectioners’ sugar, brown sugar, butter, canola oil, half-and-half cream, and vanilla extract until melted and smooth. Remove from heat. DO NOT OVERHEAT OR OVERCOOK MIXTURE. Whisk together egg and egg yolk, and add to pumpkin mixture.
Combine wet with dry ingredients by folding together until just combined. DO NOT OVER STIR.
Drop on cookie sheet by tablespoonfuls; flatten slightly.