PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

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1 hr 10 min Prep
1 hr 55 min Total
Pie Iconb
30 Servings

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Pumpkin and spice star in a melt-in-your-mouth cookie topped with a special homemade frosting.


Ingredient List
    Cookies
  • Small check mark in a circle icon2/3 cup granulated sugar
  • Small check mark in a circle icon2/3 cup packed brown sugar
  • Small check mark in a circle icon3/4 cup butter or margarine, softened
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon salt
    Browned Butter Frosting
  • Small check mark in a circle icon3 cups powdered sugar
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon3 to 4 tablespoons milk
  • Small check mark in a circle icon1/3 cup butter (do not use margarine or spread; it will burn)
Preparation
  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.
  2. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  3. 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.
  4. 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.
  5. 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.
Tips
  • Spice up these cookies by adding 1/8 teaspoon each ground cloves and ground ginger with the flour.
  • Instead of making Browned Butter Frosting, use a 1-pound container of Betty Crocker® Rich & Creamy dulce de leche (caramel) frosting.