1Combine pumpkin,sugar,vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the pumpkin mixture.Add flour mixture to pumpkin and mix well.
Add vanilla, chocolate chips, and walnuts.
Mixture might be "loose", place in refrigerator for 30 minutes before panning.
2Drop by spoonfuls on greased or parchment lined cookie sheet and bake at 350 degrees F (175 degrees C) for 10 minutes or until firm.
3Blend cream cheese and butter together in electric mixer on medium until lumps are gone. Add powdered sugar and vanilla until you get the consistency you like. I find if you put the icing in a sandwich bag, twist the top to close, then snip off the bottom corner it makes it easy to drizzle on the cookies.
4Move cookies to wire rack to cool. Drizzle cream cheese icing over cookies while still on rack. Best when refrigerated.