Props to Betty Crocker for another recipe guaranteed to make even Scrooge smile.

Prep Time: 1 hr 10 min

Start to Finish: 1 hr 55 min

Makes:  About 2 1/2 dozen cookies

Pumpkin Cookies with Browned Butter Frosting

1. 2/3 cup of granulated sugar
2. 2/3 cup packed brown sugar
3. 3/4 cup butter or margarine, softened
4. 1 tsp vanilla
5. 1/2 cup (from 15-0z can) pumpkin (NOT pumpkin pie mix)
6. 2 eggs
7. 2 1/4 cups all-purpose flour
8. 1 tsp baking soda
9. 1 tsp ground cinnamon
10. 1/2 tsp salt

Browned Butter Frosting

1. 3 cups powdered sugar
2. 1 tsp vanilla
3. 3 - 4 tbsp milk
4. 1/3 cup of butter (DO NOT use margarine or spread; it will burn)

---------------------------------------------------------------------------------

• Heat oven to 375F.  In large bowl, beat granulated sugar, brown sugar, 3/4 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.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10-12 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 tsp 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.