Pumpkin Cake Cookies with Brown Butter Icing

Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. In a small saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and whisk in the powdered sugar and milk until smooth. Drizzle the brown butter icing over the cooled cookies. Let the icing set before serving. Enjoy!