Pumpkin Cookies with Browned Butter Frosting

Pumpkin Cookies with Browned Butter Frosting
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Ingredients
  1. Cookies
  2. 2/3
  3. cup granulated sugar
  4. 2/3
  5. cup packed brown sugar
  6. 3/4
  7. cup butter or margarine, softened
  8. 1
  9. teaspoon vanilla
  10. 1/2
  11. cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  12. 2
  13. eggs
  14. 2 1/4
  15. cups Gold Medal® all-purpose flour
  16. 1
  17. teaspoon baking soda
  18. 1
  19. teaspoon ground cinnamon
  20. 1/2
  21. teaspoon salt
  22. Browned Butter Frosting
  23. 3
  24. cups powdered sugar
  25. 1
  26. teaspoon vanilla
  27. 3
  28. to 4 tablespoons milk
  29. 1/3
  30. cup butter (do not use margarine or spread; it will burn)
Instructions
  1. 1 Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  2. 2 On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  3. 3 Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  4. 4 In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  5. 5 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 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
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