Best 10 Pumpkin Cookies With Browned Butter Frosting Recipes

PUMPKIN COOKIES WITH BROWN BUTTER ICING

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
• Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
• Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
• Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place 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.

PUMPKIN BARS WITH BROWNED BUTTER FROSTING

Steps:

• Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, beat the first 6 ingredients until well blended. In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set.

PUMPKIN CAKE WITH BROWN BUTTER ICING

Steps:

• Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
• In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mixture; beat on low speed until just combined.
• Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
• Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.

PUMPKIN COOKIES WITH PENUCHE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
• Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
• In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

PUMPKIN COOKIES WITH BROWN BUTTER FROSTING

Steps:

• For the Cookies Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicone liners. Cream butter and sugar together in large bowl, then add pumpkin and egg. Mix until well blended. Stir in remaining ingredients to form a soft dough. Shape dough into 1 inch balls and place about 2 inches apart on prepared cookie sheets. Slightly flatten each dough ball. Bake for 7-10 minutes or until light golden brown. Immediately remove to cooling racks and allow to cool completely. For the Frosting In medium saucepan, heat butter over medium heat, swirling the pan to avoid burning. Continue to watch and swirl for a few minutes until light golden brown and there are a few brown pieces on the bottom of the pan, then remove from heat. Stir in powdered sugar and vanilla and then add the milk slowly as needed to reach a spreading consistency. Immediately spread frosting on cooled cookies.

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
• Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
• Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• preheat oven to 375* -- line sheets with parchment paper -- use small scoop.
• whisk flour, baking powder, baking soda, salt and spices in medium bowl.set aside.
• cream 12 tbls butter and brown sugar on medium speed with paddle attachment of mixer -- about 3 minutes.
• mix in eggs, on low speed -- add pumpkin and 3/4 cup evaporated milk, 1 tsp vanilla, mix 2 minutes.add flour mixture till well combined.
• place cookies 1" apart .
• bake till tops are springy.about 12 minutes.
• let cool on sheet about 5 minutes.
• transfer to rack to cool.
• put powdered sugar in large bowl, melt remaining 10 tbls butter in small saucepan over medium heat, cook till golden brown about 3 minutes.be careful not to burn --
• pour butter over powdered sugar and remaining 5 tbls evaporated milk.
• stir till smooth --
• spread 1 tsp on each cookie.
• store in tight container -- for up to 3 days.
• THESE COOKIES ARE AWESOME.

PUMPKIN DROP COOKIES

Steps:

• Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
• In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
• Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
• Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
• Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
• Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
• Spread icing on top of cooled cookies, decorating each with a pecan half.