Third time making this dish in one week. It's just that good

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In another bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
To make the brown butter icing, melt the butter in a saucepan over medium heat, cooking until it turns a rich brown color and begins to smell nutty. Remove from heat and let it cool slightly.
In a medium bowl, whisk together the browned butter, powdered sugar, milk, and vanilla extract until smooth and spreadable. Add more milk if needed to reach the desired consistency.
Frost the cooled cookies with the brown butter icing. Allow the icing to set before serving.
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