For the Icing:
- 3 cups powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 teaspoons vanilla extract
Instructions
1. Prepare the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth and creamy.
- Add the pumpkin puree, egg, and vanilla extract to the bowl. Beat until well-blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Shape and Bake the Cookies:
- Drop tablespoonfuls of dough onto cookie sheets, spacing them evenly. Flatten each cookie slightly with a spoon.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are lightly browned.
- Remove from the oven and transfer the cookies to a wire rack to cool completely.
3. Make the Brown Butter Icing:
- Place the powdered sugar in a medium bowl and set aside.
- In a small saucepan, melt the unsalted butter over low-medium heat. Continue cooking the butter, stirring frequently, until it foams, the foam dissipates, and the butter turns a deep golden brown with a nutty aroma, about 10 minutes. Be careful not to burn the butter.
- Remove the browned butter from the heat and let it cool for 2-3 minutes.
- Pour the brown butter over the powdered sugar. Add the milk and vanilla extract, then whisk vigorously until the icing is smooth. If the icing seems to seize or separate, continue whisking until fully emulsified. An electric mixer can be used if desired. The icing should be spreadable but not too runny. Adjust the consistency with more milk or powdered sugar as needed.