Happy Halloween! Not only is it Halloween today, but this is my 400th post on the blog! I have a few posts lined up for the coming days, but wanted this one to be something really good.
I have been seeing this recipe pop up on many blogs lately and wanted to try it. For one thing, I love all things pumpkin. I also love browned butter. And let me tell you, this frosting is what dreams are made of. It was all I could do to tear myself away from the frosting bowl. You can’t help it, your first bite makes you just sigh in delight. My 3-year-old even loves them, and she’s picky as all get out!
Pumpkin Cookies with Browned Butter Frosting
Recipe from Prevention RD, originally from Betty Crocker
2/3 cup white granulated sugar
2/3 cup brown sugar, packed
3/4 cup butter, softened
1 tsp vanilla
1/2 cup pumpkin puree
2 1/4 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
Browned Butter Frosting:
3 cups powdered sugar
1 tsp vanilla
3-4 tbsp 1 % milk
1/3 cup butter
- Preheat oven to 375. In the bowl of a stand mixer (or large bowl if you use a hand mixer) beat together the sugars, butter and 1 tsp vanilla, scraping occasionally.
- Mix in pumpkin and eggs until well incorporated, then beat in the flour, baking soda, cinnamon and salt.
- Drop dough by heaping tablespoons full onto an ungreased cookie sheet (I used a silicone baking mat). Bake 10-12 minutes or until done. Let cool completely on a wire rack.
- While they are cooling, make the icing. In a medium bowl mix together the powdered sugar, 1 tsp vanilla and 3 tbsp milk. In a small saucepan, melt 1/3 cup butter over medium heat, stirring constantly until it turns a golden brown. Pour into the powdered sugar mixture and beat on low-speed about a minute, or till smooth. If needed, you can gradually add more of the remaining tablespoon of milk to make it creamy and spreadable. Generously frost the cookies – I found it easiest to dip them into the icing and place back on the wire rack to let the icing harden some.