Pumpkin Cookies with Browned Butter Frosting

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Enough with the pumpkin!” is what you non-pumpkin lovers might be thinking & what my mom exclaims every time I decide to bake another recipe with pumpkin. 😉 I can’t help it – I just really love pumpkin, especially baking with pumpkin. It’s one of my favorite flavours and it really helps to keep baked goods moist.

These cookies are extremely soft and fluffy and rise quite a bit. (If you like crunchy cookies, these cookies are probably not for you.) They are almost cake-like in how moist & light they are.

The pumpkin flavour combined with the browned butter frosting is perfection in a cookie. Pumpkin lovers, you gotta try these out!

Pumpkin Cookies with Brown Butter Frostingpumpkinpumpkin5

Pumpkin Cookies with Browned Butter Frosting
Soft & fluffy spiced pumpkin cookies topped with a browned butter frosting.
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Ingredients
  1. 2 3/4 cup all-purpose flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1 1/2 tsp ground cinnamon
  5. 1/2 tsp ground ginger
  6. 1/2 tsp ground nutmeg
  7. 1/4 tsp allspice
  8. 1/2 tsp salt
  9. 3/4 cup unsalted butter, softened
  10. 1 1/2 cups packed light brown sugar
  11. 3/4 cup granulated sugar
  12. 2 large eggs
  13. 1/2 cup sour cream
  14. 1 tsp pure vanilla extract
  15. 1 1/2 cups canned pumpkin
For the Browned Butter Frosting
  1. 3 cups powdered sugar
  2. 10 Tbsp salted butter, cut into small squares
  3. 1/3 cup half and half
Instructions
  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
  2. In a mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. Set aside.
  3. In the bowl of your electric mixer fitted with the paddle attachment, whip together the butter, brown sugar & granulated sugar on medium speed until light and fluffy.
  4. Add in the eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla extract, then mix in pumpkin puree. With the mixer set on low speed, slowly add the dry ingredients and mix until combined.
  5. Drop dough by the tablespoonfuls about 2 inches apart on lined baking sheets. Bake in preheated oven about 11-12 minutes until tops spring back when touched. Allow cookies to cool for several minutes on the baking sheets before transferring to a wire rack to cool completely.
For the Browned Butter Frosting
  1. Measure four cups of icing sugar and place in a large mixing bowl; set aside.
  2. Next brown the butter in a small saucepan over medium heat, stirring the butter occasionally (Let butter melt, splatter & foam - you want to wait until you can see golden brown flecks appear in the foamy bubbles)
  3. Pour the browned butter into the bowl with the icing sugar, than add the half and half. Mix all ingredients using a spatula, scraping down the sides as needed.
  4. Use a spatula/butter knife to ice the cookies. As the icing hardens, add 1/2 tsp. at a time to make it smoother and easier to spread on cookies.
Notes
  1. Store in an airtight container in the refrigerator for 4-5 days. Let cookies thaw at room temperature before serving.
  2. Slightly adapted from www.cookingclassy.com.
Rose & Lea http://roseandlea.com/

IMG_319423gHappy Baking!
Natasha xo

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