Pumpkin Cookies with Butter Frosting

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2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

• Heat oven to 375°F. 
• In large bowl, beat granulated sugar, brown sugar,  butter and 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 to 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, vanilla and 3tbsp milk. 
• In 1-quart saucepan, heat 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.