Pumpkin Cookies w Browned Butter Frosting

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Ingredients
	Cookies
2/3 cup	granulated sugar
2/3 cup	packed brown sugar
3/4 cup	butter, softened
	margarine, alternative
1 teaspoon	vanilla
1/2 cup (from 15-oz can)	pumpkin, (not pumpkin pie mix)
2	eggs
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon	baking soda
1 teaspoon	ground cinnamon
1/2 teaspoon	salt
Browned Butter Frosting
3 cups	powdered sugar
1 teaspoon	vanilla
3 to 4 tablespoons	milk
1/3 cup	butter, (do not use margarine or spread; it will burn)

Directions
Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

Nutrition Facts Serving Size 1 Cookie, Calories 190, Calories from Fat 60, Total Fat 7g (11% DV), Saturated Fat 4 1/2g (22% DV), Trans Fat 0g, Cholesterol 30mg (11% DV), Sodium 135mg (6% DV), Total Carbohydrate 29g (10% DV), Dietary Fiber 0g (0% DV), Sugars 21g, Protein 2g, Calcium 0%. Percent Daily Values (DV) are based on a 2,000 calorie dieting

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