FOR THE COOKIES

Preheat oven to 350 degrees.

1. In a large bowl, whisk or sift together the dry ingredients and set them aside.
2. In a saucepan, melt the butter. Lightly whisk or stir the butter until it has browned and remove from the heat. This will take up to 5 minutes. It should go from a golden color to a light brown color and you should smell the  nutty aroma. Transfer the butter to a large mixing bowl. Mix it on medium speed until it cools down. Add the eggs, sugar, vanilla and pumpkin. Mix on medium speed for about one minute to combine. Add the pecans and dry ingredients and mix just long enough to incorporate.
3. Using a large cookie scoop, place scoops of cookie dough on ungreased cookie sheets, leaving plenty of room between cookies for spreading. Bake for approximately 15 minutes until cookies are set and a toothpick comes out clean. Transfer to a wire rack to cool.

FOR THE ICING

1. Add the butter to a medium saucepan over medium heat.  Melt the butter, swirling the pan occasionally.  Continue until the butter has lightly browned.  Don’t over brown or you will burn it.  Allow the butter to cool for a minute.
2. Add the butter to a large mixing bowl. Add the vanilla, cinnamon, salt, 3 tablespoons of half & half, and one cup of sugar. Mix to combine. Add the remaining half and half as needed until you have a thin icing. followed by the last cup of sugar. Mix until smooth. This is thin icing, not a thick frosting.  If it’s too thin, just add a tiny bit of sugar.
3. Spread icing over cookies in a thin layer, (not thick like frosting). Allow icing to set before storing cookies. Store in an airtight container.
4. Cookies will stay fresh for up to five days.