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Pumpkin Cookies with Browned Butter Frosting Recipe

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This recipe for Pumpkin Cookies with Browned Butter Frosting is from The Herzog Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
2/3 c granulated sugar
2/3 c packed brown sugar
3/4 c butter or margarine, softened
1 tsp vanilla
1/2 c (from 15 oz can) pumpkin (not pumpkin pie mix)
2 eggs
2-1/4 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt


Browned Butter Frosting:
3 c powdered sugar
1 tsp vanilla
3 to 4 tbsp milk
1/3 c butter (do not use margarine or spread; it will burn)
Directions:
Directions:
Heat oven to 375ºF. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter & 1 tsp vanilla with electric mixer on medium speed; scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

On ungreased cookie sheets, drop dough by heaping tbsp.

Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

In medium bowl, place powdered sugar, 1 tsp vanilla, and 3 tbsp milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

Pour browned butter over powdered sugar mixture. Beat on low speed, about 1 minute or until smooth. Gradually, add just enough of the remaining 1 tbsp milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
1:10

 

 

 

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