Ingredients:
For Cookies:
1/2 cup softened butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon pumpkin pie spice
For Icing:
3 cups powdered sugar
1/2 cup unsalted butter
1/4 cup milk
2 teaspoons vanilla extract
Instructions:
Cream the softened butter, brown sugar, and white sugar together in a large mixing bowl until smooth. Stir in the egg, vanilla essence, and pumpkin puree. Blend until well mixed.
Combine the flour, baking soda, nutmeg, cloves, cinnamon, and pumpkin pie spice in a separate basin. Gradually add these dry ingredients to the pumpkin mixture, mixing until just combined.
Drop tablespoonfuls of dough onto cookie sheets and slightly flatten with a spoon. Bake at 350°F (175°C) for 10-12 minutes until lightly browned at the edges. Take the cookies out of the oven and let them cool on a wire rack.
Place powdered sugar in a medium bowl. In a small saucepan over low-medium heat, melt the unsalted butter until it turns a deep golden brown with a nutty aroma.
Take off the heat and let it a few minutes to cool.
Carefully drizzle the brown butter over the powdered sugar. Mix in the milk and vanilla extract, and whisk until smooth. If the icing seizes or separates, continue whisking until smooth. Adjust consistency with more milk or powdered sugar if necessary.
After the cookies have cooled, spread about 1 tablespoon of frosting on each one. Before serving, let the frosting harden. The cookies should be kept in an airtight container with layers of foil or parchment paper between them. They can be stored at room temperature for 4-5 days, refrigerated for up to a week, or frozen if tightly wrapped.