Iced pumpkin cookies

Ingredients

2½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
14 teaspoon ground ginger
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Frosting

5 tablespoons butter
2 cups powdered sugar
½ teaspoon vanilla
2-3 tablespoons milk

1. Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ginger and salt; set aside.
2. In a medium bowl, cream together the ½ cup of butter and sugars. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle or spread frosting.
4. Frosting: In a small skillet cook butter over medium low heat until browned. Be careful not to burn. Combine butter, vanilla, and powdered sugar. Add milk as needed to achieve desired consistency.