Pumpkin Cookies with Browned Butter Frosting

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Pumpkin Cookies with Browned Butter Frosting

141 Ratings
 
104 Comments
Pumpkin Cookies with Browned Butter Frosting

  • Prep1 HR 10 MIN
  • Total1 HR 55 MIN
  • Servings30

Pumpkin and spice star in a melt-in-your-mouth cookie topped with a special homemade frosting.

By Betty Crocker Kitchens
 Savings on 2 ingredient(s)

Ingredients

Cookies

2/3
cup granulated sugar
2/3
cup packed brown sugar
3/4
cup butter or margarine, softened
1
teaspoon vanilla
1/2
cup (from 15-oz can) pumpkin (not pumpkin pie mix) SAVE $
2
eggs
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/2
teaspoon salt

Browned Butter Frosting

3
cups powdered sugar
1
teaspoon vanilla
3
to 4 tablespoons milk SAVE $
1/3
cup butter (do not use margarine or spread; it will burn)
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Steps

  • 1
    Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  • 2
    On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  • 3
    Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  • 4
    In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  • 5
    Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

Expert Tips

Nutrition Information

 

More About This Recipe

  • When an ingredient becomes so popular that it’s almost eclipsed the season it’s come to represent, you might expect the ingredient to be exotic and difficult to come by. But nope, plain old pumpkin — the squash once used mostly for carving into jack-o’-lanterns on Halloween and baking into pies come Thanksgiving — is everywhere starting as early as August. And even with the plethora of pumpkin recipes out there, it’s not hard for us to decide which recipe to bake when we’re ready for a taste of fall! These perfectly spiced pumpkin cookies are chewy, moist and made from scratch. The healthy dollop of brown butter frosting adds the perfect amount of sweetness and transforms these cookies into showstoppers fit for any fall party! Discover more pumpkin cookie recipes to make to make this season. And if you really love pumpkin season, check out the rest of our pumpkin piespumpkin cakespumpkin breads and more pumpkin recipes!

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