For the Cookies

• In a medium saucepan, add the butter and melt over medium heat. Once melted, continue cooking the butter until the bits at the bottom of the pan are golden brown and the butter has a nutty aroma. This should take about 7-8 minutes.

• Pour into a glass bowl and place into the freezer. Stir every 5 minutes until the butter reaches a spreadable consistency similar to softened butter.

• In the bowl of your stand mixer, cream the cooled spreadable browned butter with the sugars until light and fluffy, about 3 minutes. Take the time to scrape down the bottom and sides of the bowl as needed.

• Add the egg, egg yolk, and vanilla and mix for an additional 2 minutes. Then mix in the pumpkin butter.

• Add the dry ingredients and mix until combined, being careful not to over mix.

• Use a large ice cream scoop with a trigger to portion the dough into 13 cookies. Roll into a ball in your hands, roll into cinnamon sugar, and place them on a parchment lined cookie sheet. Chill in the fridge for at least 1 hour, up to overnight.

• When ready to bake, preheat the oven to 350 and line 2 cookie sheets with parchment paper. Bake 5-6 cookies per sheet for 12-13 minutes. The edges should be just set, but the cookies should still look slightly wet in the center.

• Remove the cookies from the oven and bang the cookie sheet on the counter 2-3 times to help them spread. Then, use a spoon or small rubber spatula to scoot any runaway edges back into place. Sprinkle with a little extra cinnamon sugar.

For the Cream Cheese Glaze

• In a medium mixing bowl, whisk the softened butter and cream cheese until smooth. Add the vanilla bean paste (or vanilla extract) until combined.

• Then, whisk in the powdered sugar. If needed, use milk or heavy cream to thin it out if needed.

  Drizzle the cream cheese icing onto the cooled cookies and enjoy.