Pumpkin Cookies with Brown Butter Frosting

1 cup sugar
1 cup canned pumpkin
1/2 cup shortening
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

Preheat oven to 375. Mix sugar, pumpkin, and shortening. Mix in flour, baking powder, baking soda, cinnamon, and salt.

Drop by teaspoons on ungreased cookie sheet. Bake until light brown, 8-10 minutes. Remove from cookie sheet onto cookies rack. Frost when cooled.



Brown Butter Frosting
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla
2 tablespoons milk

Melt butter in saucepan over medium low heat until delicate brown. This might take a few minutes, but it will brown super fast so keep an eye on it. Once it browns, keep stirring constantly and remove from heat. Stir in powdered sugar, vanilla, and milk until smooth. I usually do 3 tablespoons of milk. It will seem runny at first, but will set up quickly. Love this frosting!!


Here's a great recipe to use up that leftover pumpkin!
Pumpkin Waffles with Nutmeg Syrup