Soft Pumpkin Cookies With Brown Butter Icing

Make the Cookies:

1. Gather the ingredients.

2. Preheat oven to 350 F. Lightly grease cookie sheets or line them with parchment paper or silicone baking mats.

3. In a medium bowl, combine the flour, soda, baking powder, cinnamon, nutmeg, and salt. Stir to blend.

4. In a large bowl with an electric mixer, beat the brown and granulated sugars with the 8 tablespoons of softened butter until light.

5. Beat in the pumpkin puree, egg, and vanilla extract.

6. With the mixer on low, incorporate the dry ingredients into the wet. Increase mixer speed to medium-low and beat just until smooth and well blended.

7. Drop the cookie dough by rounded tablespoon or cookie scoop onto the prepared baking sheets.

8. Bake for 16 to 18 minutes, or until the edges begin to brown. Cool the cookies slightly and then remove them to racks to cool completely.

Make the Glaze:

1. Gather the ingredients.

2. Melt the 4 tablespoons of butter in a saucepan. Continue to cook over medium heat, stirring constantly until the milk solids at the bottom of the pan are golden brown. Remove the butter from the heat as soon as you see a light to medium brown color.

3. Sift the confectioners' sugar into the browned butter and add the 3/4 teaspoon of vanilla.

4. While constantly stirring, add hot water until the desired consistency is reached for drizzling or spreading.

5. Once the cookies have cooled, drizzle with brown butter glaze. Cookies will keep in an air tight container for up to one week.