Pumpkin Cookies with Browned Butter Frosting

By melanieroe

Prep Time: 1 hour 10 min
Total Time: 1 hour 55 min
Makes: About 2 1/2 dozen cookies

Nutrition Information:
1 Cookie: Calories 190 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 30mg; Sodium 135mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 21g); Protein 2g Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Cookies:
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 3/4 cup butter or margarine, softened
• 1 teaspoon vanilla
• 1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
• 2 eggs
• 2 1/4 cups Gold Medal® 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 (do not use margarine or spread; it will burn)

Details

Servings 3
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon 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 tablespoonfuls.
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 teaspoon vanilla and 3 tablespoons 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 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
High Altitude (3500-6500 ft): Bake 12 to 14 minutes.

Special Touch
Spice up these cookies by adding 1/8 teaspoon each ground cloves and ground ginger with the flour.

Substitution
Instead of making Browned Butter Frosting, use a 1-pound container of Betty Crocker® Rich & Creamy dulce de leche (caramel) frosting.