Pumpkin Cookies with Browned Butter Frosting |
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
- Cookies:
- ⅔ cup (135 g) granulated organic sugar
- ⅔ cup (135 g) packed brown sugar
- ¾ cup (70 g) organic, unsalted butter, softened
- 1 teaspoon good vanilla
- ½ cup (115 g) canned organic pumpkin (not pumpkin pie mix)
- 2 eggs
- 2¼ (270 g) cups organic all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice,(see notes)
- ½ teaspoon salt
- Browned Butter Frosting:
- 3 cups (360 g) organic powdered sugar
- 1 teaspoon good vanilla
- 3 to 4 tablespoons (45-60 ml) organic milk
- ⅓ cup (80 g) organic, unsalted butter (do not use margarine or spread; it will burn)
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, cinnamon,pumpkin pie spice, and salt; set aside.
- In a medium bowl, cream together the ¾ cup of butter,brown and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- Glaze: Place butter in a small saucepan. Heat on medium heat until the butter stops foaming and starts turning brown. Watch it, since it can burn very quickly!
- Combine confectioners' sugar, milk, browned butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Make your own pumpkin pie spice:
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/10/19/pumpkin-cookies-with-browned-butter-frosting-2/
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