Pumpkin Cookies with Browned Butter Frosting
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine flour, baking soda, cinnamon,pumpkin pie spice, and salt; set aside.
  3. 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.
  4. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  5. 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!
  6. Combine confectioners' sugar, milk, browned butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Notes
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/