Pumpkin Cookies with Browned Butter Frosting



  • 2/3 cup granulated sugar
  • 2/3 cup packed brown sugar

  • 3/4 cup butter, softened

  • 1 teaspoon vanilla

  • 1/2 cup pumpkin

  • 2 eggs

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

Browned Butter Frosting

  • 3 cups powdered sugar

  • 1 teaspoon vanilla

  • 3 to 4 tablespoons milk

  • 1/3 cup butter

Cookie Instructions

Heat oven to 375.  In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter, and 1 teaspoon vanilla with electric mixer on medium speed.  Beat in pumpkin and eggs.  On low speed, beat in flour, baking soda, cinnamon, and salt.
On ungreased cookie sheets, drop dough by heaping spoonfuls about 2 inches apart.
Bake 10 to 12 minutes or until almost no indentation remains when touched in the center.  Remove from cookie sheets to cooling racks.  Cool completely.

Frosting Instructions

In medium bowl, place powdered sugar, vanilla, and milk.  Heat butter over medium heat, stirring constantly, just until light brown.
Pour browned butter over powder sugar mixture.  Beat on low speed about 1 minute until smooth.  Gradually add just enough of the milk to make the frosting creamy and spreadable.  Ice the cookies generously.
Happy Eating!

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