In a saucepan, melt two sticks of butter (leave the third out to soften) over medium low heat. When the butter is melted, pick up the pan and give it a swirl occasionally to check it's color. When it is golden brown and smells nutty, remove from heat and let cool completely. Once cooled, in a large mixing bowl, beat remaining stick of butter until it is creamy. Slowly add browned butter and beat until smooth. Stir in vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves. Gradually add powdered sugar, a little at a time until your desired consistency is reached. You can add a tablespoon of milk to thin the frosting a little if you want to. In this case, I wanted it thick and creamy so I could pile a nice scoop on top of my cookies. Store in an air tight container in the fridge until ready to frost. You may want to take it out to soften before spreading if you aren't using it right away. As always, enjoy!
Spiced Brown Butter Frosting https://jaseyscrazydaisy.com/spiced-brown-butter-frosting/