Spiced Pumpkin Cookies with Brown Butter Icing

2 cups granulated sugar
½ cup vegetable oil
2 eggs
1 ½ cups canned pumpkin purée
2 ⅔ cups flour
¾ teaspoon ground cloves
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Cream sugar with oil. Stir in eggs and pumpkin. Add dry ingredients and stir until well blended. 
Drop a large dollop of sticky dough onto a greased or parchment lined baking sheet. Bake at 375 degrees for 15-17 minutes. Let cool. Glaze with Brown Butter Icing. Let set. Share!

Brown Butter Icing
½ cup butter, browned and cooled
¼ cup milk
1 teaspoon vanilla extract
Dash of salt 
2 ¾ cups powdered sugar

Heat butter in a saucepan on medium low until it foams and turns brown. Remove from heat and let cool. Combine the remaining ingredients and use a food processor or electric mixer to blend thoroughly.