Pumpkin Cookies with Browned Butter Frosting Recipe
These soft, fall spiced cookies are absolutely delightful with the smooth caramel-like frosting. Add the optional chopped nuts for added texture and flavor and take them to the next level.
Equipment
- mixer
- cookie sheets
Ingredients
Cookies
- 2/3 cup granulated sugar
- 2/3 cup brown sugar packed
- 3/4 cup butter softened
- 1 tsp vanilla
- 1/2 cup pumpkin puree not pumpkin pie mix
- 2 eggs
- 2 1/4 cup flour all-purpose or fresh ground wheat* see recipe notes
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
Frosting
- 3 cups powdered sugar
- 1 tsp vanilla
- 3-4 tbsp milk
- 1/3 cup butter
- 1/4 cup nuts (hickory, walnut, pecan...) finely chopped, optional
Instructions
Cookies
- Heat oven to 375F.
- Mix butter, granulated sugar, brown sugar and 1 tsp vanilla with electric mixer until well blended, scraping the bowl occasionally. Add pumpkin and eggs, mix until well incorporated. On low speed, add flour, baking soda, pumpkin pie spice, and salt.
- On ungreased cookie sheets, drop heaping tablespoons of dough about 2 inches apart.
- Bake 10-12 minutes. Cookies are done when there is almost no indentation when touched in center. Cool completely on wire racks.
Frosting
- Mix powdered sugar, vanilla and 3 tablespoons milk in medium bowl until smooth.
- In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light brown.
- Pour browned butter over sugar mixture. Beat on low speed 1 minute or until smooth.If needed, add a little more of the remaining tablespoon to make frosting spreadable.
- Generously frost cooled cookies, adding chopped nuts if desired. Store in covered container.
Notes
*If using freshly ground flour. Up to 1/2 cup more flour may be needed to create a stiff cookie dough.
*For added spice= 1/8 tsp cloves and 1/8 tsp ginger may be added to flour mixture.