Pumpkin Cookies with Brown Butter Frosting

By kelsa94

A perfect fall treat, these pumpkin cookies are easy to make and great for a thanksgiving get together.

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
• FROSTING
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 3 to 4 tablespoons milk
• 1/3 cup butter (do not use margarine or spread)

Details

Servings 24
Preparation time 25mins
Cooking time 40mins

Preparation

Step 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.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

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.

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.

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.