Pumpkin Cookies with Browned Butter Frosting!
These cookies have more of a cake-like texture to them really. They also remind me of a cupcake, because of the frosting. So maybe they’re a cookcupcake?? 😉 Whatever they are, they sure do scream fall. They have that pumpkin pie spice that I just adore. But the big twist is in the frosting!!! Browned butter frosting to be precise. Yummmmmmo! The browned butter bits in the frosting are so dang delicious!! It almost boggles my mind?? I mean… where were you, browned butter bits of goodness??? Where have you been hiding all of my life? Let’s just say… frosting will never be the same 🙂 It’s one of those recipes that has me doing a stupid dance in the kitchen saying, “get in my belly!” LOL okay, okay…. enough is enough. But in all seriousness, you’ve got to try this frosting!!! Even if you’re not into pumpkin cookies, do a mish mash of recipes and use it on another cookie! You won’t be sorry…. and maybe you’ll be doing a stupid dance saying, “get in my belly” in your worst Irish accent too?? 😉
- 1 cup sugar
- 1 cup butter, softened
- 1 cup pumpkin puree
- 2 tsp. vanilla extract
- 2 eggs
- 2 tsp. ground cinnamon
- ½ tsp. ground nutmeg (preferably freshly ground)
- ¼ tsp. ground ginger
- ⅛ tsp. ground cloves
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 cup raisins
- 1 cup chopped walnuts
- ⅓ cup butter, softened
- 2 cups powdered sugar
- Pinch of salt
- ½ tsp. vanilla extract
- 2-4 Tbs. milk
- Preheat oven to 350º.
- In a large bowl, combine sugar, butter, pumpkin, vanilla, eggs, cinnamon, nutmeg, ginger and cloves. Blend well. Add in flour, baking powder and salt. Blend well. Stir in raisins and nuts.
- Drop rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
- Bake for 12 to 15 minutes or until barely browned on edges. Remove from cookie sheets immediately and place on cooling rack.
- In a medium saucepan, brown the ⅓ cup of butter over medium heat. Stirring constantly, cook until the butter is lightly golden brown. Pour browned butter into a mixing bowl. Add the powdered sugar, vanilla, salt and 2 Tbs. of the milk. With a hand mixer, beat until smooth, adding more milk if necessary to reach the desired thickness. Frost cooled cookies.
Tools I used:
A must is the nutmeg grinder!! Nothing beats freshly grated nutmeg. Period. You can buy whole nutmegs super cheap from Penzey’s Spices… a 1 oz. bag will last forever and at only $3.99 you just can’t beat it! They have fabulous prices on all spices so be sure to check them out.
Other tools:
Thank you for visiting! Please be patient as I am going in a new direction with my site and will post more soon! xoxo ~Kelly
Making these tonight!!