Pumpkin Cookies with Browned Butter Frosting

By Tallon

Ingredients

• Cookies:
• 2/3 cup sugar
• 2/3 cup packed brown sugar
• 3/4 cup butter, softened
• 1 tsp vanilla
• 1/2 cup pumpkin puree
• 2 eggs
• 2 1/4 all purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• Frosting:
• 3 cup powdered sugar
• 1 tsp vanilla
• 3 to 4 Tbsp milk
• 1/3 cup butter (no margarine or spread, it will burn)

Details

Servings 3

Preparation

Step 1

1. Heat oven to 375°. In a large bowl, beat granulated 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 tablespoonfuls.

3. Bake 10-12 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 Tbsp milk. In 1 Quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until golden brown.

5. Pour battered butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 Tbsp milk to make frosting creamy and spreadable. Generously frost cooled cookies.