Ridiculously Soft Pumpkin Cookies with Brown Butter Frosting

Remember when I said I would never make glaze without brown butter again? Well same goes for frosting...

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These cookies are definitely the most addicting cookies that I've ever made to date. They are ridiculously soft and fluffy and full of pumpkin spice and all things nice! These little guys got started because Tom's mom made pumpkin cookies the other weekend and I couldn't stop eating them! Seriously... I ate like four at a time. Then my boss's birthday was the following week and she loves pumpkin too so it was the perfect time to try and make my own pumpkin cookies!

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Pumpkin Cookies with Brown Butter Frosting

Yield: about 42 cookies

Calories: 115 calories per frosted cookie (65 calories per plain cookie)

Total Time: less than 1 hour


Ingredients for cookies:

- 2/3 cup granulated sugar

- 2/3 cup packed dark brown sugar

- 3/4 cup butter, softened

- 1 tsp vanilla extract

- 1/2 cup pumpkin puree

- 2 eggs (at room temperature)

- 2 1/4 cups all purpose flour

- 1 tsp baking soda

- 1 tsp ground cinnamon

- 1/2 tsp salt

Directions for cookies:

1. Preheat oven to 375 F

2. Cream (whisk) together sugars, butter and vanilla in a large bowl (or a stand mixer) until completely blended. Beat in pumpkin puree and eggs until well combined.

3. Add flour, baking soda, cinnamon and salt to the bowl and mix dry ingredients into the wet ingredients until well combined and smooth.

4. Scoop out tablespoon sized balls of dough and lay onto an ungreased baking sheet.

5. Bake cookies for 10-12 minutes or until only a slight indentation stays after tapping the top of each cookie. Cookies should be golden. Allow them to cool on a wire rack before frosting.


Ingredients for frosting:

- 3 cups powdered sugar

- 1 tsp vanilla extract

- 3-4 tbsp milk (I used unsweetened almond milk)

- 1/2 cup butter

Directions for frosting:

1. Brown your butter: melt butter over medium heat in a small light-bottom saucepan so you can keep track of the color. Swirl the pan occasionally to make sure that the butter is cooking evenly. As the butter melts, it will begin to foam and change color from yellow to golden to light brown. Once the butter turns light brown and you smell a nutty aroma (about 5 minutes), remove the butter from heat and pour into a bowl. Set aside.

2. Mix together powdered sugar, vanilla extract, 3 tablespoons milk and brown butter in a medium bowl until creamy and smooth. If mixture is too thick, add more milk one tablespoon at a time until frosting reaches desired consistency.

3. Frost cooled cookies with about one tablespoon of frosting each then eat!

Notes: Store cookies in an airtight container. Cookies will keep fresh for about one week (maybe a few days longer). I like my frosting a little hard so I kept the frosted cookies in the fridge but they will also keep just fine at room temperature!

[Recipe adapted from Nestle]

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I fed these cookies to at least 20 people at work at a pumpkin carving party and at trivia and everyone said: "THESE ARE SO GOOD" or "THESE COOKIES ARE AMAZING." Win!!!!!!!!!!!!!!!! Happy Tuesday!! Now go make cookies!!

- A