• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a bowl, whisk together the flour, baking soda, powder, cinnamon, nutmeg and salt.
• In the bowl of your electric mixer, beat the sugars and butter until creamy and fluffy, about 5 minutes. Beat in the pumpkin. Beat in the eggs. Beat in the vanilla extract. It may look a little curdled and that’s okay!
• Beat in the dry ingredients until the mixture is just combined.
• Use an ice-cream scoop (or spoon) to scoop 1.5-2 inch size scoops onto the baking sheet. I like to leave mine about 2 inches apart.
• Bake for 13 to 17 minutes, or until the cookie is totally set, especially up top. You can even test it with a toothpick to see if it comes out clean. Let the cookies cool completely before frosting.
• These are great made ahead of time. Store them sealed in a container or covered on a plate for a few days (if they last that long!).

brown butter frosting

• Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool completely. It doesn’t have to turn solid (though that is fine too, you still want it at room temp), but just no longer warm.
• Add the butter to the bowl of your electric mixer. Beat in the powdered sugar on low speed. Beat in the vanilla extract. If the mixture is too thick, beat in milk, 1 tablespoon at a time, until it’s creamy enough to spread.
• Extras of this stay great sealed in the fridge!