Pumpkin Cookies with Brown Butter Frosting

• 23 cup sugar
• 23 cup brown sugar packed
• 3/4 cup butter softened
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree (canned)
• 2 large eggs
• 2 1/4 cups flour, all-purpose
• 1 teaspoon baking soda
• 1 teaspoon cinnamon ground
• 1/2 teaspoon salt
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoon milk
• 13 cup butter

1. Heat oven to 375?.
2. In a 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.
3. Beat in pumpkin and eggs until well mixed.
4. On low speed, beat in flour, baking soda, cinnamon, and salt.
5. On ungreased cookie sheets, drop dough by heaping tablespoonfulls.
6. Bake 10 to 12 minutes or until almost no indentation remains when touched in center.
7. Immediately remove from cookie sheets to cooling rack.
8. Cool completely, about 45 minutes.
9. In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk.
10. In sacepan, heat 13 cup butter over medium heat, stirring constantly, just until light brown.
11. Pour browned butter over powdered sugar mixture.
12. Beat on low speed about 1 minute or until smooth.
13. Gradually add just enough of the remaining 1 tablespoon mild to make frosting creamy and spreadable.
14. Generously frost cooled cookies.

sugar, brown sugar, butter, vanilla, pumpkin puree, eggs, flour, baking soda, cinnamon ground, salt, powdered sugar, vanilla, milk, butter

Taken from recipeland.com/recipe/v/pumpkin-cookies-brown-butter-fr-51194 (may not work)