Ingredients
- 2/3 cup sugar
- 2/3 cup brown sugar
- 3/4 cup butter, softened
- 1 tsp vanilla
- 1/2 cup pumpkin (not pumpkin pie mix)
- 2 eggs
- 2 1/4 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- Browned Butter Frosting
- 3 cups powdered sugar
- 1 tsp vanilla
- 3-4 tbs milk
- 1/3 cup butter (not margarine)
Preparation
Step 1
Heat oven to 375°. Beat sugars, butter and vanilla. Beat in pumpkin and eggs, until mixed well. Add in flour, baking soda, cinnamon and salt.
drop dough by heaping tablespoonfuls onto ungreased cookie sheets.
Bake 10-12 or until indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 45 minutes.
In medium bowl, place powdered sugar, 1 tsp vanilla and 3 tbs milk. In 1 quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tbs milk to make frosting creamy and spreadable. Generously frost cooled cookies. Store in tightly covered container.
To make spicy frosting: 1/8 tsp each ground cloves and ground ginger.