Pumpkin Cookies with Brown Butter Icing
As the weather cools down, the season of sweaters and hot lattes is quickly approaching. The leaves are falling, fires are burning, everything is becoming pumpkin spice flavored, and now your cookies will too. These chewy cookies will transport you to a late night bonfire with the smell of autumn in the air: yes, they are that good. Covered in a rich frosting, you won’t be able to put them down, so take precaution. This desert is perfect for fall parties and get-togethers, and they
are easy to make too.
- ½ cup butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 can pumpkin purée
- 1 egg
- 1 tsp vanilla extract
- 2 ½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground clove
- 3 cups powdered sugar
- 1 stick unsalted butter
- ¼ cup milk
- 2 tsp vanilla extract
- To start, preheat your oven to 350°. Combine butter and sugars in an electric mixer.
- Once mixed, add the pumpkin purée, egg, and vanilla.
- While the ingredients are mixing, in a separate bowl combine flour, baking powder, baking soda, and spices. On a low speed, add these dry ingredients to the mixer bowl by spoonful. Your mixture should resemble cake batter.
- Spoon rounded tablespoons of batter onto a cookie sheet and bake in your prepared oven for 8-10 minutes, or until the cookies are not wet to the touch. Cool on the sheets for 10 minutes then transfer to a wire rack.
- Measure the powdered sugar into a medium bowl and set aside.
- Melt butter in a small saucepan over medium heat, stirring frequently until tiny brown flecks appear in the butter, about 10 minutes.
- Remove the pan from the heat for 3 minutes to let it cool, and pour over powdered sugar.
- Add milk and vanilla to the icing and whisk until smooth.
- Dip the top of the cooled cookies into the frosting. If it is too thick, add small amounts of additional milk until it reaches the desired consistency. Let the icing set, and enjoy!