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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 Eat, Pray, Love, 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 cup sugar
1 cup canned pure pumpkin
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup chopped pecans, toasted*

Frosting:
1/4 cup unsalted butter
1 cup powdered sugar
1 to 2 tbsp milk
1/2 tsp vanilla extract
1/4 cup chopped pecans toasted*
Directions:
Directions:
1. Heat oven to 325º. Line baking sheets with parchment paper. Whisk flour, baking powder, baking soda, cinnamon and salt in medium bowl.
2. Beat eggs and sugar in large bowl at medium-high speed, 1 minute 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 cup pecans. Drop 1/4 cup dough per cookie 3 in apart on baking sheets.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on pan on wire rack 10 minutes. Place cookies on wire rack; cool completely.
4. Meanwhile, melt butter in small skillet over medium heat 6 minutes or until butter had nutty aroma and small brown flecks form on bottom. Pour over powdered sugar in medium bowl. Whisk in 1 tbsp of the milk and 1/2 tsp vanilla until smooth, adding additional milk if necessary. Spread over top of each cookie; sprinkle with 1/4 cup 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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