Pumpkin Cookies with Brown Butter Icing
Nov 24, 2009, Updated Nov 08, 2015
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These pumpkin cookies with brown butter icing are perfect for fall. Cakey cookies topped with homemade brown butter icing. How can you not love these cookies?
These cookies will be making a grand appearance at this years Thanksgiving dessert spread. Do you want to know how delicious they are? Amazingly delicious that is how much! They have a soft moist cake like texture and are topped with the most delicious brown butter icing. I know I’m back to talking about brown butter. I can’t help it. It’s so amazing. The best part about this icing is that you are guaranteed to get the nutty brown butter flavor in each and every bite….yum! Enjoy!!!
Pumpkin Cookies with Brown Butter Icing
These pumpkin cookies with brown butter icing is perfect for fall.Cakey cookies topped with homemade brown butter icing. How can you not love these cookies?
Ingredients:
For Cookies:
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/4 teaspoon coarse salt
1-1/2 teaspoon ground cinnamon
1-1/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1-1/2 sticks unsalted butter, softened
2-1/4 cup light-brown sugar - packed
2 large eggs
1-1/2 cup canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
For Icing:
4 C. confectioners' sugar - sifted
10 T. unsalted butter
1/4 C. plus 1 T. evaporated milk
2 t. pure vanilla extract
Source: Martha Stewart
Directions:
For Cookies:
Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
For Icing:
Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
congrats! and what an awesome cookie – great frosting!
Congratulation on your award. I really enjoy your blog so I hope that you don’t lose interest any time soon.
The cookies look yummy.
Mimi
Ciao ! I will have to try your brown butter icing and cookies ! Congratulation for your deserved award , I agree blogging is so much fun, getting to know so many nice people like you !! !
Jen: Thank you so much 🙂 I’m happy I have stuck with blogging too. It’s one of the first things I haven’t lost interest in!
Faith: Awww you are so sweet 🙂 I hope you like the macarons. Now get to making them! Then call me and tell me how they turned out…haha.
Doggy: Thanks! The frosting really is amazing.
Mimi: The cookies really are yummy. Thanks for reading and enjoying my blog 🙂
Pumpkin cookies are the best! I love these.
I’ve tried a bunch of pumpkin cookie recipes and didn’t like them for one reason or another. These look terrific! I love brown sugar icing too. Leave it to Martha!
Happy Thanksgiving to you!
(Congrats on the award! I agree- we have fun and make so many friends while blogging.)
Hi Nanny! Your email address wasn’t available in my comments on the Orange Spiral Cookies, and I wasn’t sure if you were subscribed to the comments, so I thought I would come by hear and answer your question about the fresh cranberries in those cookies.
I don’t think you could substitute fresh for the dried. I think that if you used fresh cranberries, the baking would create too much juice and it would ruin the cookie. I thought about it myself because of my freezer stock pile of cranberries I hoarded this year LOL Happy Thanksgiving!
wham! that was me, giving you a burst of happiness. 🙂
i really love your blog, lady, and i’m glad you started it up. great cookies (which are even better than your typical dessert disc since they’re frosted…), and have a lovely holiday!
Congrats on your award and your cookies look delicious. Love the browned butter icing. Your blog is terrific and I so enjoy visiting it. It’s amazing how many people we “meet” in the blogging world. It’s like we have a whole network of friends!!!
I’ll send you some cinnamon rolls and pie if you’ll send me some of these cookies…