• In a medium bowl add all dry ingredients and whisk to combine. Set aside.
• In a small bowl mix currants and walnuts. Set aside.
• In the large bowl of an electric mixer, cream the butter on medium high speed.
• Add the brown sugar and honey beating until fluffy, 2-3 minutes.
• Add egg and pumpkin puree, beat until combined.
• Decrease speed to low and slowly add dry mixture until incorporated. Add currants and walnuts until combined.
• Cover the bowl and refrigerate 1 hour or overnight.
• Preheat oven to 375°F. Line cookie sheets with baking parchment or a reusable baking sheet.
• Using a small metal scoop drop mounds of cookie dough onto prepared cookie sheets, about 2 inches apart. Bake in preheated oven until golden brown, 15-18 minutes.
• Set cookie sheet on wire cooling rack and cool for 2-3 minutes. Slide parchment directly onto the wire racks and cool completely.

BROWNED BUTTER ICING

• In a small saucepan melt butter until it foams. Reduce heat to low letting the butter brown, 2-3 minutes.
• Remove pan from stove and stir in icing sugar.
• Add half the cream stirring to make a glaze, adding more cream until desired consistency. Cookies can be iced as soon as they are cool enough to handle.

ICING COOKIES

• Dip the top of each cookie into the icing then give it a slight twist as you pull it out of the icing. Set aside to harden.