Pumpkin Cookies with Brown Butter Frosting
This cookie tastes like a miniature cake and the brown butter frosting makes this the absolutely perfect pumpkin cookie for October!Plan Ahead Note: the butter for the cookies needs to be softened to room temperature.
Ingredients
Cookies
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon salt
- 1 cup light brown sugar loosely packed
- ¼ cup granulated sugar
- ½ cup unsalted butter softened
- 1 cup pumpkin puree
- 1 large egg
- 3 teaspoons vanilla extract
Brown Butter Frosting
- ½ cup unsalted butter
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 Tablespoons milk
Instructions
Cookies
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In the bowl of an electric mixer, beat the sugars and butter until creamy and fluffy, about 5 minutes.
- Beat in the pumpkin and then the eggs and vanilla extract.
- Beat in the dry ingredients until the mixture is just combined.
- Using a scoop, place the cookies about 2" apart on a the baking sheet.
- Bake for 13 minutes or until the cookie is totally set, especially the top. Test with a toothpick to make sure it comes out clean. Let the cookies cool completely before frosting.
Brown Butter Frosting
- To make the frosting, place the butter in a skillet over medium heat.
- Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool completely.
- Add the butter to a bowl and beat in the powdered sugar on low speed.
- Beat in the vanilla extract. If the mixture is too thick, beat in milk, 1 Tablespoon at a time until it is creamy enough to spread.
Notes
Recipe from How Sweet Eats.