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!
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
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.
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 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