For 60 cookies you will need:

3/4 c. (1 1/2 sticks) butter
1 1/2 c. brown sugar, packed
2 eggs
1/2 c. canned pumpkin puree
2 1/3 c. all-purpose flour
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1/2 c. chopped walnuts, pecans or fiddlers

BROWNED BUTTER FROSTING:

6 tbsp. butter
2 c. powdered sugar, unsifted
1 tsp. vanilla
3 to 4 tbsp. milk or cream
Chopped pecans, optional

In a large mixing bowl, cream the butter and brown sugar until smooth.

Beat in the eggs and pumpkin.

Stir together the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda. Add to the creamed mixture.

Add vanilla and nuts.

Drop by spoonfuls onto lightly greased microsafe cookie sheets.

Microwave at HIGH power for 2 1/2 to 3 minutes. Let rest for a few minutes.

Prepare frosting by melting butter in a microsafe dish at HIGH power for 40 seconds until browned.

Stir together the butter, powdered sugar, vanilla and enough milk or cream to make a spreadable frosting.

Spread frosting over cooled cookies. Sprinkle with chopped pecans, if desired.