Are you sick of pumpkin-flavored goodies? If so, go ahead and skip ahead. If not, you’re going to love this one!
Not to sound too much like Paula Deen but there isn’t much that a little bit of butter can’t make taste better, same goes for icing, especially brown butter icing. I think I would eat browned butter on just about any food, but pumpkin cookies is an excellent starting off point.
For the Cookies:
- 1/2 cup butter softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. clove
- 1 tsp. pumpkin pie spice
For the Icing:
- 3 cups powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 tsp. vanilla
- In a large mixing bowl, mix together the butter and sugars.
- Add pumpkin, egg, and vanilla; beat until well-blended.
- In another large bowl, combine the remaining dry ingredients.
- Add dry ingredients to pumpkin mixture and beat until combined.
- Drop on cookie sheets by tablespoonfuls, and flatten slightly.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.
- Remove cookies to a wire rack. Cool completely.
- Place the powdered sugar in a medium bowl, and set aside.
- Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown and develops brown flecks and a nutty fragrance, about 10 minutes or so. Toward the later stages, around the time it begins to foam, watch the brown butter very closely. It can go from ‘brown’ to ‘burned’ very quickly.
- Remove from heat, cool 2-3 minutes, and carefully pour over powdered sugar.
- Add milk and vanilla, and vigorously whisk the mixture until smooth. You can use an electric mixer if preferred. Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
- Spread approximately 1 tablespoon of icing onto each cookie. Allow to set. Enjoy!
Store cookies in an airtight container with parchment paper or foil between layers of cookies. At room temperature, cookies will keep for 4-5 days. They’ll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!
Recipe and photo from TheGoldLiningGirl.com