Martha's Stewarts Pumpkin Cookies with Browned Butter Frosting

from prudence pennywise
Estimated Cost: $3.00 for 20
6 tablespoons butter, softened
1 cup plus 2 tablespoons brown sugar
1 egg
3/4 cup solid pack pumpkin
1/4 cup plus 2 tablespoons evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1 and 1/4 cup plus two tablespoons flour
For the icing:
5 tablespoons butter
2 cups powdered sugar
1/3 cup evaporated milk
1 teaspoon vanilla
Preheat the oven to 375. Beat butter and brown sugar until light and fluffy. Add eggs, pumpkin, milk and vanilla and mix until well blended. Stir in powder, soda, salt, cinnamon, ginger and nutmeg. Add flour and stir until just combined. Line two cookie sheets with waxed paper. Using a 1/4 cup measure, pour a little batter onto cookie sheet and nudge it into a circle with the back of a spoon. (Martha recommends piping the dough). You should get about 20 cookies.
Bake both cookie sheets, rotating halfway through, for about 12 minutes, or until cookies spring back. Cool completely. Make browned butter frosting. Melt butter in medium saucepan over medium heat. Cook until butter is golden brown, about three minutes. Add powdered sugar. Stir in evaporated milk and vanilla. Mixture will thicken as it sits, so add more milk as needed. Frost cookies with warm icing. Sprinkle with additional cinnamon, if desired.