I am so excited for fall to be here! And I am super excited to share these Pumpkin Cookies with Brown Butter Frosting with you.
I am a bit nervous about what fall will be here in our new home, though. I grew up in the mid-west and on the east coast, where the colors in the autumn are simply breathtaking. I love it and I miss it. I wonder if there will be much of a difference in the seasons besides just cooling down. I guess we shall see.
Anyway, there are so many things I love about fall. And the food is one of the best things! I love just about anything involving pumpkin. Especially baked goods. There are so many delicious treats out there. And I will share several of them with you in the next few weeks. You have now been warned.
These cookies are not anything new or too exciting. Until you put them in your mouth. They are awesome. They are seriously my favorite pumpkin cookies. Ever.
Besides having strong feelings about pumpkin, which I have always had, I think I might be in love with brown butter. This love is a new one. I recently found the flavor of brown or browned butter and it immediately became a new favorite. And the flavor it gives to the frosting is just perfect for these cookies.
If you’ve never made brown butter, don’t be scared. It’s not difficult. It takes just a few minutes, but you have to watch it to make sure you don’t burn it.
If you love pumpkin and the flavors of fall, you will love these Pumpkin Cookies with Brown Butter Frosting as well!
- 1 cup packed brown sugar
- 3/4 cup butter, softened
- 1/2 cup pumpkin puree
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ginger
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (try our homemade mix here)
- !For the Frosting
- 1/3 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2-4 tablespoons milk
- Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicone liners.
- Cream butter and sugar together in large bowl, then add pumpkin and egg. Mix until well blended.
- Stir in remaining ingredients to form a soft dough.
- Shape dough into 1 inch balls and place about 2 inches apart on prepared cookie sheets. Slightly flatten each dough ball.
- Bake for 7-10 minutes or until light golden brown.
- Immediately remove to cooling racks and allow to cool completely.
- In medium saucepan, heat butter over medium heat, swirling the pan to avoid burning.
- Continue to watch and swirl for a few minutes until light golden brown and there are a few brown pieces on the bottom of the pan, then remove from heat.
- Stir in powdered sugar and vanilla and then add the milk slowly as needed to reach a spreading consistency.
- Immediately spread frosting on cooled cookies.
Adapted from Pillsbury
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