Ingredients
- Cookie Batter
- 1 cup Butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin
- 1 egg
- 1-2 T chopped candied ginger
- 1 cup toasted Almonds or Pecans ( I use pecan )
- 2 cups all purpose flour
- Brown Butter Glaze
- 1/3 cup butter
- 2.5 cup powdered sugar
- Dash of Vanilla
- about 1/2 cup milk
- ( I made extra with the whole stick butter and 3 cups PS )
Details
Servings 36
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
Cream butter and sugars. Add in dry ingredients EXCEPT FLOUR. - scraping sides until evenly incorporated. Add pumpkin and egg. Add Flour a little at a time with 1/2 cup nuts and a little bit of candied ginger
Scoop dough and drop about 2 inches apart. Bake at 375 for 10 - 12 minutes. Transfer to wire rack and cool.
Brown Butter Drizzle - In a medium sauce pan heat butter over medium heat until it is a pale brown color. Gradually add powdered sugar and vanilla & a pinch of pumpkin pie spice ( It will make a thick paste, I like to cook that in the pan a minute to give it an almost carmel flavor. ) Add Milk slowly till mixture becomes a good drizzling consistency. Generously Drizzle a few at a time and sprinkle with chopped nuts and ginger, the icing will dry fast so sprinkle fast.
Allow Drying Time.
Freeze unfrosted cookies for up to 3 months
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