Are you looking for some pumpkin dessert recipes to kick off the autumn season? You should definitely give these frosted pumpkin cookies a try, then. The frosting is made from browned butter. That, in itself, sounds amazing! Before making these cookies I had never had browned butter frosting. It is absolutely delightful and I know you will cherish the lingering flavor of its creaminess on your tongue.
Check out what my friend over at Bless Us O Lord had to say about this marvelous recipe:
My kids loved these cookies, especially my college boy (of course I delivered him a plateful) who loves all things pumpkin.
My kiddos loved these cookies, too and so did my mister. We are all pumpkin fanatics around here.
Ingredients
1 1/2 c. Domino sugar
1 c. canned Libby’s pumpkin puree (not pie filling)
1 egg
1 teaspoon McCormick vanilla extract
2 1/2 c. Gold Medal all-purpose flour
1 t. baking powder
1 t. baking soda
1 1/2 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. ground cloves
1/2 t. ground ginger
1/2 t. Morton salt
2 T. butter
2 c. powdered sugar
2 T. half & half (or milk)
1 t. vanilla extract
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Add in flour, powder, soda, salt and spices. Mix until combined.
Drop on cookie sheet by tablespoonfuls.
Bake for 12 to 15 minutes in the preheated oven until lightly browned. Cool cookies.
To Make Icing: Place butter in a small saucepan over medium low heat.
Cook until butter begins to brown lightly — be careful that you do not burn it.
Place powdered sugar in a mixing bowl and add butter and vanilla. Whisk until combined and slowly add half & half until you get a thick, but spreadable consistency — add more half & half, or milk if necessary.
Frost cookies with a thin layer.
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Quick Tip: Sprinkle a touch of pumpkin pie spice onto the frosted cookies for a festive look.
Thank you to Bless Us O Lord for this amazing recipe.