Happy sweets day Friday!! I can’t believe Thanksgiving is less than a week away! Have you finalized your Thanksgiving plans yet? I’m working on my Friends-giving dinner that is happening tomorrow! I have a fresh turkey to brine tonight, prep work for my roasted corn with chiles, cranberry sauce and all that last minute clean-up of the house. Luckily, it’s a potluck style dinner, and my awesome friends are bringing plenty of side dishes, desserts and drinks to boot. It’s going to be one awesome feast, it’s like the warm-up to the actual big turkey day. I wanted to quickly share this recipe that I have been in love with and neglected to post about. These pumpkin cookies are easy to prepare and perfect for all you pumpkin lovers. I don’t think I have had filled my pumpkin quota of recipes just yet, and this another wonderful one to enjoy. These pumpkin cookies are more cake-like than a typical crunchy cookie. Make sure to make the browned butter frosting, it gives that extra light and smooth touch to the sweet treat. Sweet and simple.
Pumpkin Cookies with Browned Butter Frosting
Adapted from Prevention RD
⅔ cup sugar
⅔ cup packed brown sugar
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
½ cup pumpkin puree
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ tsp salt
Browned Butter Frosting:
3 cups powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoon milk
⅓ cup unsalted butter
Heat oven to 375 degrees. Line your baking sheets with a silpat or parchment paper.
In bowl of the stand mixer, cream together the sugar, brown sugar, ¾ cup butter and 1 teaspoon vanilla on medium speed until light and fluffy. Make sure to scrape down the butter on the sides and very bottom of the bowl until well blended. Add in the pumpkin and eggs and mix until combined.
In a medium bowl, mix together the flour, baking soda, cinnamon and salt. Add the flour mixture to the wet mixture in three small intervals until completely combined.
Using a small cookie scooper or 1 tablespoon, drop the cookies onto the prepared baking sheets.
Bake 10 to 12 minutes or until almost no indentation remains when touched in center.
Remove quickly and place on cooling rack and let cool completely, about 45 minutes.
In medium bowl, add the 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.
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.
Yield: 3 1/2 dozen cookies.
Review: Heavenly pumpkin cookies. Just make them, and you will thank me later. It’s a wonderful Thanksgiving treat to bring and share with your friends and family. Yum.