Cream ½ cup butter, ½ cup white sugar, and ½ cup white sugar. Add 2 eggs and combine. Add ½ cup plain yogurt, 1 teaspoon vanilla, and 1 cup pumpkin, canned.
Combine with 2 ¾ cups unbleached all-purpose flour, ½ teaspoon table or sea salt, 1 teaspoon baking powder, ½ teaspoon soda, and 2 teaspoons cinnamon. Drop by tablespoonfuls onto a cookie sheet. Bake at 350˚F (170˚C) for 10-12 minutes.
Browned Butter Icing
Brown 2-3 tablespoons butter(the real thing) in a small skillet. (This may take several minutes on low heat—be careful not to burn it or you have to start over.)
Add 2 cups powdered sugar and 1 tablespoon warm 1 tablespoon milk. Beat until smooth. You may need to add more sugar or milk to get the right consistency. As it cools, it gets thick—just add a little more milk and stir.
Ice cookies. Before icing dries, sprinkle with chopped, toasted pecans.