In the bowl of a stand mixer using the cookie beater attachment, cream the softened butter and sugar until smooth and light yellow.

Measure in the egg, the vanilla and the pumpkin. Beat slowly, occasionally scraping the sides, until the wet ingredients are incorporated.

Sift the the dry ingredients – flour, baking soda, ground cinnamon, ground ginger, allspice and salt – into another bowl. Whisk together, and set aside.

Add the dry ingredients to the bowl containing the wet ingredients, and turn on the stand mixer. Let it run on a low speed until the ingredients start incorporating, then turn it up, beating until the batter is combined. Turn off the stand mixer, and set the bowl aside.

Stretch a sheet of plastic wrap over the countertop. This will be what the sugar cookies chill in, so make sure it’s long enough. (I like to use two strips of plastic wrap in the shape of a + to make this the most efficient.)

Transfer the dough to the plastic wrap, and press it down until it’s in a round. Wrap, then transfer to the refrigerator, letting cool for at least two hours.

Heat a heavy-bottomed skillet over medium heat.

Place the butter in the bottom of the pan. Let it melt.

Moving the pan over the heat constantly, allow the butter to begin browning. When the flecks of brown become more prominent in the melted butter, remove from the heat and set aside.

In a large bowl, measure out the powdered sugar.

Pour the browned butter on top of the powdered sugar. Add the milk.

Using a hand mixer, beat the frosting until its smooth. Add more milk if the frosting is too thick.

When the frosting reaches the desired consistency, cover with plastic wrap, and set aside. If making in advance, cover with plastic wrap and transfer to the refrigerator. (If you do this, please know that you’ll have to let the frosting come back to room temperature before it can be spread on the cookies. You also might have to add more milk.)

In a microwave-safe large bowl, melt the butter.

Add the powdered sugar, vanilla, milk and salt to the butter bowl.

Using a hand mixer, beat the frosting until its smooth. Add more milk if the frosting is too thick.

If coloring the frosting, add the food coloring now. (I added several dabs of orange to mine to get this brilliant orange color.)

When the frosting reaches the desired consistency and color, cover with plastic wrap, and set aside. If making in advance, cover with plastic wrap and transfer to the refrigerator. (If you do this, please know that you’ll have to let the frosting come back to room temperature before it can be spread on the cookies. You also might have to add more milk.)

Preheat the oven to 425°F. Line two large baking sheets with parchment paper or a baking mat. Set aside.

When the dough has chilled, remove from the refrigerator.

Sprinkle a layer of flour over a flat surface. Flour the rolling pin, too.

Place the dough round in the center of the floured surface. Sprinkle a little flour on top of it.

Roll the chilled dough until it’s about 1/3” thick.

Using a cookie cutter, shape the cookies, and transfer to the prepared baking sheets.

Repeat this process, balling the dough, then re-rolling the dough when necessary, until all of the cookies have been cut.

Transfer the baking sheets into the preheated oven.

Bake for 7-10 minutes, or until the cookies have browned slightly on top.

Remove from the oven, and place on a cooling rack.

When the cookies have cooled completely, frost them with the brown butter and/or traditional frosting.

Decorate with various sprinkles, nuts, etc.

Enjoy!