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Heat oven to 375°F. In large bowl, beat brown sugar, crystallized
ginger, 3/4 cup softened butter, the pumpkin and egg with electric
mixer on medium speed until well blended. Stir in remaining cookie
ingredients to form soft dough. (If dough is too soft, refrigerate
about 15 minutes.) Shape dough into 1-inch balls; place about 2
inches apart on ungreased cookie sheets. Slightly flatten balls. Bake
7 to 10 minutes or until light golden brown. Immediately remove
from cookie sheets to cooling racks. Cool completely, about 15
minutes.
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In 2-quart saucepan, heat 1/3 cup butter over medium heat,
stirring constantly, until light golden brown. Remove from heat. Stir
in remaining frosting ingredients until smooth and spreadable.
Immediately spread frosting on cooled cookies.
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