Tags
browned butter, cookies, Cookies for Kids Cancer, dessert, Fall, Mixed, OXO, pumpkin, pumpkin puree
Did you think I was finished with fall baking and pumpkin yet? No way! Pumpkin is one of my favorite flavors and although I continue to cook with it all year long, there is just something about smelling pumpkin along with the spices that go with it and seeing the leaves fall out my window. It’s perfection!
This recipe derived from an original classic that I frankly loved on it own except it was missing “Fall” to me. When I bite into something that contains pumpkin in it, I want to taste that pumpkin. I want to have a hint of cinnamon and nutmeg as I bring the cookie up to my mouth. These cookies do that! The nuttiness of the browned butter just puts these over the edge. So, go grab that last can of pumpkin on the shelf and make yourself up a batch of these.
I’m so in love with these cookies, I’m entering them into the MIX-ing it up for a GOOD CAUSE contest we are having at Mixed I’m attending later this month. OXO is sponsoring it on behalf of their great program Cookies For Kids Cancer. If you haven’t heard of this program, check out the site. ‘Tis the season for cookies anyways, why not help out?
Yields 3 dozen cookies.
Pumpkin Spiced Cookies with Browned Butter Frosting
Ingredients
For the cookies
- 2/3 cup granulated sugar
- 2/3 cup browned sugar, packed
- 3/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 1/3 cup pumpkin puree (about 3/4 of a 15 oz. can)
- 2 eggs, room temperature
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/2 tsp salt
For the frosting
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup 1 1/2% milk, plus 2 Tbsp.
- 1/2 cup unsalted butter
Pre-heat oven to 375 F. Line cookie sheets with parchment paper or a silpat.
Cream the granulated sugar, brown sugar, butter, and vanilla in the bowl of a mixer on medium speed. Add the pumpkin and eggs and mix thoroughly. On low speed, add the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Using a cookie scoop, drop the cookie dough onto the prepared cookie sheets.
Bake for 10 to 12 minutes. The cookies should only give slightly if touched in the center. Remove the cookies from the cookie sheet immediately and allow to cool on a wire rack for one hour.
In the bowl of your mixer, combine the powdered sugar, vanilla, and 1/4 cup of milk. Set aside.
In a small saucepan, heat the butter over medium heat, stirring constantly, until the butter turns a light brown and has a nice nutty fragrance. As soon as it turns brown remove from heat. Pour the browned butter over the powdered sugar mixture and beat on low speed until smooth. If the mixture is not smooth enough, add in a tablespoon of milk. If, while you are frosting the cookies, the frosting becomes thick again you can add one additional tablespoon of milk to thin it out. Frost the cookies and allow to dry.
Store in an airtight container for up to one week.
Source: The Way to His Heart, inspired from Betty Crocker
Hezzi-D said:
Yum! These sound awesome and I’m in need of some cookies for an order. I love pumpkin cookies. I posted my OXO recipe today too!
RaeAnna Marie Carroll said:
I’m making these to take with me up to see family for Thanksgiving. Does the frosting harden up a little so that I won’t have a big mess of frosting once we get done driving?
maeghan said:
Great! Let them sit out for as long ad you can to dry and then pack them carefully with wax paper if you are stacking. The frosting is soft but not gooey. This should keep them looking nice. Safe travels!
RaeAnna Marie Carroll said:
I’m assuming that I didn’t cook the butter long enough cause once I added it to the frosting, it didn’t really change the taste just the consistency. So the frosting tasted just like powder sugar, SUPER sweet. I added 2oz of cream cheese and wasn’t quite satisfied so I added another 2oz and it gave it just enough of the cheesy flavor, cause really, how can you go wrong with some cream cheese frosting? Needless to say, I love it!
maeghan said:
You want the butter to just turn brown and then remove it. Too soon and you will lose the nutty flavor and too late and it will burn. Once you brown butter and taste it though, perfection in most anything! Cream cheese is good as well, especially with pumpkin 🙂
RaeAnna Marie Carroll said:
Also.. Just thought I’d mention. I was trying to figure out what to do with the remaining pumpkin and there’s just enough to make the pumpkin brownies you posted a few days ago. So I guess the family will be getting some extra brownies to go with the cookies!
maeghan said:
Yay! A fellow pumpkin lover 🙂 Those brownies are good. Your family is going to be very happy. I ate way too many baked goods this fall, I’m not sure if I’m ready for holiday baking yet!
Ahu said:
How did I miss these? They’re amazing! Yum!
Coralie said:
I made these for Thanksgiving. They were the hit of the desserts! It was just the right size….something pumpkin for the holiday. I took the credit for making them, but had to reveal the source! Thanks to much and looking forward to many more recipes now that I’ve found this site!