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Pumpkin-Pecan Cookies With Brown Butter Frosting Recipe

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This recipe for Pumpkin-Pecan Cookies With Brown Butter Frosting is from Rayborn Family Cookbook, 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 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 eggs
1 c sugar
1 c canned pure pumpkin
1/2 C Vegetable Oil
1 tsp vanilla extract
1/2 C chopped pecans toasted*

Frosting:
1/4 C Unsalted Butter
1 C Powdered sugar
1 to 2 tbsp milk
1/2 tsp vanilla extract
1/4 C Chopped pecans toasted*
Directions:
Directions:
Heat oven to 350º. Line baking sheets with parchment paper. Whisk flour, baking powder, baking soda, cinnamon and salt in medium bowl. Beat eggs and sugar in larger bowl at medium-high speed, 1 minutes or until combined and lightened in color. At low speed, beat in pumpkin, oil and 1 tsp vanilla until blended. Beat in flour mixture just until blended. Stir in 1/2 C pecans. Drop 1/4 C dough per cookie 3in apart on baking sheets. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on pan on wire rack 10 minutes. Place on wire rack; cool completely. Meanwhile melt butter in small skillet over medium heat 6 minutes or until butter had nutty aroma and small brown flecks for on bottom. Pour over powered sugar in medium bowl. Whisk in 1 tbsp of milk and 1/2 tsp vanilla until smooth, adding additional milk if necessary. Spared over top of each cookie; sprinkle with 1/4 c pecans. *To toast pecans place on baking sheet; bake at 325º for 7 to 9 minutes or until slightly darker in color. Cool.

 

 

 

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