Fall Cookies (yes it's almost winter)

3/4 cup butter
1 1/2 cups light brown sugar, firmly packed
2 eggs
1/2 cup canned pumpkin purée
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
little tiny bit of salt
1/2 cup chopped pecans or other nuts
Browned Butter Icing, below (or I use butter cream frosting from Pilsbury ect.)

In a large mixing bowl, cream butter and brown sugar until light and smooth. Beat in eggs, pumpkin purée, and vanilla. In another bowl, stir together flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. Add to the first mixture and stir until smooth. Stir in chopped pecans or other nuts. Drop cookie dough but spoonfuls onto lightly greased cookie sheets, or use Silpat-type sheets or parchment paper to line baking sheets. Bake pumpkin cookies at 375° for 10 to 15 minutes, or until lightly browned. Cool cookies on racks then spread with browned butter icing

(below).
Browned Butter Icing
6 tablespoons butter
2 cups confectioners' sugar, unsifted
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk, or enough for spreading consistency
chopped pecans or other nuts
Brown butter in a heavy saucepan over medium heat; remove from heat. Blend in confectioners' sugar and vanilla. Beat in milk to desired spreading consistency. Sprinkle with chopped nuts, if desired.