1 pkg. Betty Crocker gingerbread mix
1/2 c. lukewarm water
1 c. canned pumpkin

ICING:

3 tbsp. butter
1 1/2 c. powdered sugar
1 1/2 tbsp. cream
3/4 tsp. vanilla

Blend gingerbread mix and water until smooth. Add pumpkin, mix and chill. Heat oven to 375 degrees. Drop dough by teaspoonfuls on lightly greased cookie sheet. Bake 10-12 minutes.

BROWN SUGAR BUTTER ICING: Brown butter in saucepan over medium heat until delicately brown. Blend with sugar. Stir in cream and vanilla until smooth.