This is one of my favorite recipes this time of year – frosted Pumpkin cookies.  I love the smell of pumpkin and the spices of fall – cinnamon, nutneg, etc.  These cookies are easy to make and are very soft.  Of course, I supersized them and frsoted them with two kinds of frosting- brown butter, plus a simple vanilla frosting.  The reason for two frostings is I did not make enough of the brown butter kind.  I always make too little or too much frosting.  I guess next time I can just make a lot of frosting and bring in the leftover to work with spoons😊

Ingredients – 3/4 cup butter (softened),1 cup sugar, 1 1/4 cups brown sugar (packed into measuring cup), 1 – 15 oz canned pumpkin, 2 eggs, 3/4 cup evaporated milk, 2 tsp vanilla, 3 cups flour (scooped from flour container into measuring cup), 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 1 tsp butmeg, 1 tsp pumpkin pie spice

Directions – cream butter, sugar and brown sugar.  Add pumpkin, evaporated milk and vanilla.  Stir in eggs.  Fold in dry ingredients and spices.  Chill dough at least an hour.  Preheat oven to 375 degrees.  On cookie sheet lined with nonstick baking liners, place 1/4cup mounds of dough (I fit six on a my cookie sheets.  They spread a little, not too much).  Bake 12-15 minutes.  Cool

Brown butter Frosting ingredients – 4 tbs butter (softened), 2 cups powdered sugar, 1/4 cup evaporated milk.

Directions – brown butter over medium heat (brown bits form in butter).  Pour into bowl.  Add powdered sugar and evaporated milk.  Can add more powdered sugar and evaporated milk if you want a different consistency.

Butter cream frosting – 4 tbs butter, 2 cups powdered sugar, 1/4 cup evaporated milk

Directions – cream butter.  Add powdered sugar.  Stir in evaporated milk.  You can add more powderd sugar or evaporated milk,depending on the consistency you want.  I also colored my frosting orange.