i did myself a favor today.

the shortage of canned pumpkin in the grocery stores has been distressing. after 3 unsuccessful trips to different stores, i finally hit pay dirt and scored a few cans. a couple of weeks ago my momma sent me a recipe that i've been dying to try - pumpkin cookies with brown butter frosting. seeing as how i'm on a brown butter kick* lately, AND since i've also failed 3 times whilst trying to score pumpkin donuts from Dunkin Donuts, i had to make something with pumpkin.

we are talking serious delicious right here. the cookies are very cakey, and moist, and the pumpkin flavor is light. their consistency is almost spongy. and the frosting with that nutty brown butter flavor is bowl-licking amazing. i just ate another one right this moment because i got all revved up just describing them!!

*ok, i made one chocolate chip cookie recipe with browned butter, which was my very first attempt and it was awesome!!!!1111

mmm ok. here they are. and the recipe via good ol' Betty Crocker. mine don't look just like theirs, but they are so yum.

Cookies:
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 tsp vanilla
½ cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 ¼ cups flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt

1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, ¾ cup butter and 1 tsp 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.
2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
3. 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.
Frosting:
3 cups powdered sugar
1 tsp vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

1. In medium bowl, place powdered sugar, 1 tsp vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
2. 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.