Soft Pumpkin Sugar Cookies with Cinnamon Brown Butter Frosting

1. In a bowl, beat together the butter, brown sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the maple and beat to combine, then beat in the pumpkin butter. Add the egg and mix until combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined.2. Flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/3 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Transfer the cookies to a parchment-lined baking sheet. Place the baking sheet in the freezer for 15-20 minutes, until firm. Roll out the leftover scraps, and repeat with the remaining dough.3. Preheat oven to 350°. Bake the cookies 10-12 minutes (for soft cookies) or until golden. Cool on the baking sheet. 4. To make the frosting. Melt the butter in a skillet. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, 1 tablespoon water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to thin the frosting as needed. If the frosting gets too thin, just add a little more sugar, and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle. 5. Frost each cooled cookie. I used melted chocolate to draw on the pumpkin "leaves". Sprinkle lightly with cinnamon sugar. Store in an airtight container for up to 4 days.