PUMPKIN COOKIES

1. Heat oven to 375 degrees F.  On a 2 large cookie sheets, lay parchment paper or silicone baking mat; set aside.
2. In a medium bowl, whisk flour, baking soda, cinnamon, allspice, ginger, salt, nutmeg and cloves; set aside.
3. In a large bowl, beat butter, both sugars and vanilla with an electric mixer on medium speed.  Occasionally scrape down the sides of the bowl and continue to mix until well blended. Beat in pumpkin and eggs.
4. On low speed, add the flour mixture to the pumpkin mixture and mix until well blended.  Drop heaping tablespoons of dough onto prepared cookie sheets 2 inches apart from each other.
5. Bake for 10 – 12 minutes until tops spring back. Remove and allow to cool completely before frosting.

FROSTING

1. In 2-quart saucepan over medium heat, melt butter and continue to cook until butter changes from yellow to a light golden brown.  Remove from heat and pour melted butter into a medium bowl.
2. Stir in powdered sugar and vanilla until smooth. Add additional milk 1 teaspoon at a time, until desired consistency is reached.
3. Using an angled spatula or spoon, generously frost cookies. ENJOY!