Pumpkin Cookies with Brown Butter Frosting

21 Dec

When fall started a couple of months ago, I went a little pumpkin crazy.  I’m obsessed with pumpkin seeds, so I was constantly buying pumpkins so I could bake the seeds.  After I got what I wanted (the seeds), I usually ended up throwing the pumpkins away or putting them outside.  My mom and I did some research, and found a really easy way to make pumpkin puree.  It didn’t make sense to let these pumpkins go to waste, so after we made the puree I looked for some pumpkin recipes.  I’m slightly addicted to food, and my absolute favorite food website is Food Gawker.  Even if you’re not a foodie, this website is amazing. I’ve spent hours browsing through the food, and printing off recipes.  Anyway, I found a recipe for pumpkin cookies with brown butter frosting.  These cookies were so easy to make, and had the perfect flavor.  They ended up being more like a cake than a cookie because they were so soft and fluffy.  The best part? They stayed soft for days after, and never hardened!  These cookies are perfect for upcoming holiday parties.  Check out the recipe below.

Pumpkin Cookies

Pumpkin Cookies

Cookies
  • 2 ¼ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar
  • ¾ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • 2 eggs
Brown Butter Frosting
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons skim milk
  • 1/3 cup unsalted butter
  1. Preheat oven to 375°.
  2. In medium bowl, mix flour, baking soda, cinnamon, and salt.
  3. In large bowl beat granulated sugar, brown sugar, ¾ cup butter, and vanilla extract until well blended. Beat in pumpkin and eggs until well mixed. Gradually add flour mixture until combined.
  4. On ungreased cookie sheets, drop heaping tablespoons of dough – I used my cookie scoop to make them consistent in size, not to mention it’s so quick!
  5. Bake for 10-12 minutes or until you touch cookie in the center, almost no indentation remains. Remove immediately from cookie sheet and cool completely (about 30-45 minutes).
  6. For the frosting: in medium bowl, place powdered sugar, vanilla, and 3 tablespoons of skim milk. In small saucepan, heat 1/3 cup butter over medium heat, stirring constantly until butter turns light brown (approximately 2-3 minutes). Remove from heat and pour butter over sugar mixture. Beat on low speed for about 1-2 minutes, until smooth. Gradually add remaining 1 tablespoon of milk.
  7. Generously frost (Don’t worry, Liz, I didn’t skimp on the frosting!)

Recipe from Just-A-Sliver.com

2 Responses to “Pumpkin Cookies with Brown Butter Frosting”

  1. aflowerforathena January 26, 2013 at 3:33 pm #

    those look yummy!! Baking is so fun!!

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