Preheat oven to 350℉ and line your baking sheets with parchment paper.

In a sauce pan over medium high heat, add your butter and let melt. Once it's melted, keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns a amber brown color. Transfer into a glass measuring cup and let cool.

In a large bowl, add your cooled browned butter, brown sugar, and sugar and stir until well combined. Add your eggs, vanilla extract or paste and stir until light and fluffy.

Using a clean dish cloth or paper towels, pat your pumpkin puree dry so it's not wet. Whisk it into your mixture.

Once your wet ingredients are combined, add your flour, cinnamon, cornstarch, baking soda, baking powder and salt and fold together until just combined.

Scoop your cookie dough into 1-2 inch balls and place them on your baking sheets lined with parchment paper. Slightly press down with the palm of your hand. Now make the cinnamon swirl-

In a small bowl add your additional softened butter, cinnamon, and brown sugar and mix until comes together.

Transfer your mixture into a small baggie and cut a super small hole on one corner.

Pipe a swirl of your cinnamon roll mixture onto each cookie dough ball and bake in the oven for 350℉ for 8-10 minutes.

Remove from oven, use a round cookie cutter to scoot around your cookies and make them round, let cool.

In a small bowl mix your powdered sugar, cream cheese (optional) and milk, until it's smooth. If your glaze is too thin, add a tablespoon more of powdered sugar, if it's too thick add a teaspoon more of milk.

Once your cookies have cooled down a little bit, drizzle your glaze over your cookies.

Share & enjoy!!