Pumpkin Sage Beurre Noisette Cookies

• 1/2 cup butter, cubed
• 1/2 cup fresh sage, thinly sliced
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 large egg, room temperature
• 1/2 cup canned pumpkin
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Dash ground nutmeg
• Confectioners' sugar

1. In a small heavy saucepan, melt butter over medium heat. Add sage; heat until golden brown, stirring constantly, 5-7 minutes. Remove from heat; discard sage. Let stand until firm.
2. Preheat oven to 375u0b0. In a large bowl, cream sage butter and sugars until light and fluffy. Beat in egg and pumpkin. In another bowl, whisk flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg; gradually beat into creamed mixture.
3. Drop dough by rounded tablespoonfuls 1 in. apart onto parchment paper-lined
4. . Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.

butter, fresh sage, sugar, brown sugar, egg, pumpkin, flour, baking soda, ground cinnamon, salt, ground ginger, ground cloves, ground nutmeg, confectioners

Taken from www.tasteofhome.com/recipes/pumpkin-sage-beurre-noisette-cookies/ (may not work)