Pumpkin Cookies with Browned Butter Frosting
These are everyone’s favorite at Thanksgiving. They are fluffy like a cake and taste like fall. And they have butter on top. What's not to like?
Ingredients
Cookies
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup canned pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups All-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Frosting
3 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons milk (start with 3 and add more as needed)
1/3 cup unsalted butter (do not use margarine; it will burn)
Instructions
Heat oven to 375°F.
In a large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla 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 tablespoonfuls.
Bake 10 to 12 minutes or until almost no indentation remains when touched in the center.
Immediately remove from cookie sheets to cooling rack. Cool completely.
In a medium bowl, add powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. Set aside. In a small saucepan, heat 1/3 cup butter over medium heat, stirring constantly, 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 tablespoon milk to make frosting creamy and spreadable.
Frost the cooled cookies.
