This pumpkin cookie is yummy, but honestly, its real purpose is a delivery system for the frosting!! I generally don't even like frosting all that much, but this kind is more like candy! I make a double batch so there are enough for me, Me, ME!! (With 9 people in my house, I often have to take drastic measures to look out for myself...)
04Drop by rounded tablespoon onto parchment or silicon lined cookie sheet. Bake 10-12 minutes, or until almost no indentation remains when touched in center. Remove to rack and cool completely.
05For the Frosting:
06In a medium saucepan, melt the butter over medium high heat, swirling the pan constantly until the butter solids on the bottom of the pan become a dark caramel color and the top is foamy. Don’t use a dark bottomed pan or you won’t be able to see how dark it has gotten. Don’t burn! Remove from heat and set aside.
07In a mixing bowl, place the powdered sugar, vanilla and 3 Tablespoons of the milk, reserving the remaining Tablespoon for use as needed. Pour browned butter over powdered sugar mixture, beat 1 minute or until smooth. Frosting will become thicker as it sits. Add remaining milk if necessary. Generously frost cookies.