#51 Pumpkin Cookies with Brown Butter Frosting
I just wanted to post this recipe real quick for anyone who wants to make some delicious pumpkin-y treaties for tomorrow. These cookies are more along the lines of little hand cakes rather than a cookie. They’re super moist and topped with this AMAZING brown butter frosting. I was going to put just a simple cream cheese frosting on top, but trust me, the brown butter ads a great nutty flavor to it.
My only issue with this delicious cookie-cakes is that with the heat on in the house, the frosting started to melt and slide off the cookie when I went to check them in the morning! Even though they look a little sad the day after, the taste is still there.
So! If you decide to make these, I suggest making them in the morning and then enjoying them the same day. If you have left overs, put them in the fridge.
I hope you guys enjoy your Thanksgiving with your friends, family, or whomever. Love the people that you are around. I know the holidays can be stressful with lots of family around, but just remember that they love you no matter how much stress is induced… and that they’ll leave in a few days
I made these pre-thanksgiving for a dessert to have around the house. Tonight, I made a Chocolate Cream Pie and a Caramel-Pecan Apple Pie, and tomorrow morning I’ll finish off with a Bourbon Pumpkin Tart. I’m sorry I can’t post this ahead of time, but if you’d like the recipe, you can always send me an email and I’ll send it on over to you. Otherwise, expect a post Friday!
Pumpkin Cookies with Brown Butter Frosting
For the Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons coarse salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 1/4 cups packed light-brown sugar
- 2 large eggs
- 1 1/2 cups canned solid-pack pumpkin (14 ounces)
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
For The Icing
- 4 cups confectioners’ sugar, sifted
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1/4 cup plus 1 tablespoon evaporated milk
- 2 teaspoons pure vanilla extract
- Preheat the oven to 375 degrees.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
- Spoon 1 1/2-inch rounds onto parchment-lined (silpat) baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool for 5 minutes on sheets. Transfer cookies to wire racks; let cool completely.
- Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 5 minutes.(Butter will boil up, thats okay) Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread icing onto each cookie.
Printed with love from Thursday Night Baking
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