Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended.

Drop large rounded mounds of dough onto cookie sheets. Use a rubber spatula to shape the tits and smooth the surface as much as possible. Bake for 10 to 12 minutes.

Make cream cheese frosting by blending cream cheese and butter until creamy. Gradually add sugar, mixing well. Mix in vanilla. If too thick, add some milk to thin. Add a few drops of green food coloring to make a light green tint. Transfer about half a cup of frosting to a small bowl and add more food coloring to make a darker green; for the areolas.

When cookies have cooled, cover completely with a layer of the light green frosting. Use the frosting to cover up any irregularities on the surface of the cookies. Drop a teaspoonful of the dark green frosting on the center of each cookie and use a knife or small spatula to spread it into a circle. Place a candy pumpkin "nipple" in the center of each areola.

Makes about 1 dozen B cup tits, or 18 A cup tits.