Pumpkin Cookies with Brown Butter Icing (D'amico and Son's Copy Cat)

Thursday, November 14, 2013

I made these cookies about a month ago while I was watching my baby niece, Ivy.  We had our first sleep over the night before and let's be honest, I needed a cookie to go along with my coffee.  :)

I have to say, I was a little nervous since I just got her to fall asleep for her morning nap and I had the bright idea to break out the big guns (including a mixer) to whip these up.  She was an absolute angel the entire time…like the entire time.  A dream of a blogger baby.  And, the cookies are heavenly as well!  
I started with some white sugar
Baby was still sleeping...
I got out all of the tools/ingredients…baby was still sleeping.  (Note, yes she was on the counter…I was standing RIGHT next to her the entire time…she was safe and very sound)
I measured out the brown sugar
Added a stick of butter and some vanilla
Gave it a quick stir
Added pumpkin and eggs...
I gave it a quick stir and decided that I should break out the hand mixer since it was looking a little weird.
Added the dry ingredients including; flour
Cinnamon (and baking soda--not pictured)
Ground cloves
And ginger (and salt--also not pictured)
Gave that a quick stir
And scooped the dough onto the cookie sheet (and Silpat mat)
I baked the cookies at 375 for 10 minutes and they came out perfectly
Cooled for a few minutes
And the baby was still sleeping….soooo I made some frosting.
Browned a little butter (check out this post for the step-by-step pictures).  Once the butter is browned, removed it from the heat and let it cool for a bit
Added powdered sugar to a medium bowl
Poured in the brown butter
Poured in a little vanilla
And a little half and half.  Give it a quick stir.
I put the frosting into a pastry bag by using a large cup.  I used the pastry bag to frost the cookies...
Like so
Seriously these cookies are the moistest (I know, sounds gross but it's the only way to describe them), tender and cake like cookies EVER.  The brown butter frosting tastes like carmel and I cannot get enough of these.

They are a copy cat of  D'Amico and Son's Pumpkin Cookies.  They sell them for about $4 a pop. Let's just say you can make these, that are equally good, and for a lot less than $4 a cookie.

And for the record, she slept the entire time. #bestbloggerbabyawardgoestoIvy!

Pumpkin Cookies with Brown Butter Icing

For the cookies:

2/3 cup white sugar
2/3 cup brown sugar
3/4 cup butter
1 teaspoon vanilla
1/2 cup pumpkin puree (not pumpkin pie filling)
2 eggs
2 1/4 cup all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt

For the frosting:

1/3 cup butter
3 cups powdered sugar
1 tablespoon vanilla
3 to 4 tablespoons milk or half and half

Preheat the oven to 375 degrees.

In a large bowl, combine the sugars, butter, vanilla, pumpkin and eggs.  Mix with a hand mixer until fully combined.

Add in the flour, baking soda, cinnamon, ground cloves, ground ginger and salt.  Give it a mix, just to combine.

Scoop the dough out onto a sprayed with cooking spray/lined with a Silpat mat cookie sheet.  I use a cookie scoop so they bake evenly.

Bake for 10-12 minutes, I baked mine for 10 minutes and they were perfect.  Remove front he oven, let cool on the cookie sheet for a minute or two then transfer to a cooling wrack.

To make the frosting, add the butter into a small frying pan on medium high heat.  Stir and let bubble until there are little bits of brown that form on the bottom.  Be careful this can turn from brown to black aka burned in millisecond.  Once browned, remove from the heat immediately and let cool for a few minutes.

Once cooled, add the butter into a bowl along with the powdered sugar and vanilla and 3 tablespoons of the milk/half and half.  Using a hand mixer, mix them up.  If the frosting is a little on the thick side, pour in a little milk/half and half at a time until you reach your desired consistency.  You want it pretty thick.

You can add the frosting to a pastry bag or just simply frost with a knife.


Recipe from: my gal, Betty Crocker

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