Pumpkin Cookies with Brown Butter Frosting

by Kristi Lindzy
(Goshen, IN)

Pumpkin Cookies with Brown Butter Frosting

Cookies:

• 2/3 c. granulated sugar
• 2/3 c. packed brown sugar
• 3/4 c. butter or margarine, softened
• 1 tsp. vanilla
• 1/2 c. pumpkin (not pumpkin pie mix)
• 2 large eggs
• 2 1/4 c. all purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt

Brown Butter Frosting:

• 3 c. powdered sugar
• 1 tsp. vanilla
• 3 to 4 tbsp. milk
• 1/3 c.butter (do not use margarine or spread; it will burn)


1. Heat oven to 375. In large bowl, beat granulate sugar, brown sugar, 3/4 cup butter, and 1 tsp. vanilla with electric mixer 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.
2. On ungreased cookie sheets, drop dough by heaping tablespoon fulls.
3. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
4. In medium bowl, place powdered sugar, 1 tsp. vanilla, and 3 T. milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
5. 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 T. milk to make frosting creamy and spreadable. Generously frost cooled cookies.


Makes 2-1/2 dozen