Pumpkin Cookies with Browned Butter Frosting

Pumpkin Cookies with Browned Butter Frosting

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  • Prep Time


  • Total Time


  • Servings



  • C. sugar Brown Butter Frosting:

  • C. packed brown sugar

  • ¾

    C. butter, softened 3 C. powdered sugar

  • 1

    teas. Vanilla 1 teas. vanilla

  • ½

    C. pumpkin 3 to 4 T. vanilla

  • 2

    eggs ⅓ C. butter

  • C. flour

  • 1

    teas. baking soda

  • 1

    teas. cinnamon

  • teas. cloves

  • teas. ginger

  • ½

    teas. salt


1. Heat oven to 375. In a large bowl beat sugar, brown sugar, butter and vanilla with an electric mixer on med. speed until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon, cloves, ginger and salt. 2. On ungreased cookie sheet, drop dough by heaping tablespoonfuls. 3. Bake 10-12 min. or until almost no indentation remains when touched in center, immediately remove from cookie sheet to cooling rack. Cool completely. 4. In medium bowl, place powdered sugar, vanilla and 3 T. milk. In 1 quart saucepan, heat butter over medium heat, stirring constantly until light brown. 5. Pour browned butter over powdered sugar mixture. Beat on low speed about 1 min. or until smooth. Gradually add just enough of the remaining 1 T. milk to make frosting creamy and spreadable. Frost


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