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1
Preheat oven to 375 F. Line cookie sheets with parchment paper or a Silpat.
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2
Cream the granulated sugar, brown sugar, butter, and vanilla in the bowl of a mixer on medium speed. Add the pumpkin and eggs and mix thoroughly. On low speed, add the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
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3
Using a cookie scoop, drop the cookie dough onto the prepared cookie sheets leaving at least an inch between each.
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4
Bake for 10 to 12 minutes. The cookies should only give slightly if touched in the center. Remove the cookies from the cookie sheet immediately and allow to cool on a wire rack for one hour.
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5
In the bowl of your mixer, combine the powdered sugar, vanilla and 1/4 cup of milk. Set aside.
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6
In a small saucepan, heat the butter over medium heat, stirring constantly, until the butter turns a light brown and has a nice nutty fragrance. As soon as it turns brown remove pan from heat. Pour the browned butter over the powdered sugar mixture and beat on low speed until smooth. If the mixture is not smooth enough, add in a tablespoon of milk. If, while you are frosting the cookies, the frosting becomes thick again you can add one additional tablespoon of milk to thin it out. Frost the cookies and allow frosting to dry.
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7
Store in an airtight container for up to one week.
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8
Recipe inspired from Betty Crocker.
