Best 8 Vanishing Pumpkin Cookies Brown Sugar Glaze Recipes

BROWN SUGAR PUMPKIN COOKIES

Steps:

• 1) Preheat the oven to 350 degrees. In a small bowl whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
• 2) In a separate bowl, cream together the butter and Belgian Cassonade Sugar. Add the egg, pumpkin puree, and vanilla and beat until well combined. Add the flour mixture to the wet ingredients and stir to combine.
• 3) Line a baking sheet with parchment paper and scoop cookies (about a golf ball size) onto the baking sheet. Bake for 10-12 minutes then remove and let cool completely on a cooling rack.

PUMPKIN COOKIES WITH BROWN SUGAR FROSTING

Steps:

• In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
• In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.
• Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).
• Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
• To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.
• Store in airtight container at room temperature up to 5 days.

GLAZED PUMPKIN COOKIE

Steps:

• In a medium bowl combine the flour, baking soda, baking powder, cinnamon, and salt. Set this flour mixture aside.
• In a mixing bowl, cream together the butter, sugar, and brown sugar until fluffy.
• Then mix in the eggs, pumpkin, and vanilla extract.
• Gradually mix the flour mixture into the butter mixture.
• Now place about a tablespoon of the cookie dough on a baking sheet three inches apart.
• Bake at 350° Farenheit for about 10-12 minutes. Place cookies on a cooling rack to cool and glaze once cooled for at least 20-30 minutes.

SOFT PUMPKIN COOKIES WITH BROWN BUTTER GLAZE

Steps:

• Preheat the oven to 355º F (180º C). Line several baking sheets with parchment paper or silicone baking mats (to prevent the cookies from sticking).
• In a large bowl, with an electric mixer or hand whisk, beat the butter for 2 minutes, until smooth and creamy.
• Add the white sugar and brown sugar and beat for 1 more minute or until the mixture turn fluffier. Add the pumpkin puree and mix again.
• Add in the vanilla and egg and mix until everything is well combined, the mixture will look a little lumpy at this point.
• In another bowl, a small one, mix together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and clove powder.
• Add the flour mixture to the butter mixture a little at a time, in three separate additions, beating after each addition. Only beat until the flour is combined, to avoid overbeating. The mixture will be sticky, more like batter.
• Use two spoons to form balls directly on the baking sheets. Each ball should be about a tablespoon to a tablespoon and a half in quantity. Leave about 2 inches of space between each cookie, because they grow a lot during baking.
• Bake the cookies for 8 to 12 minutes, just until the top of the cookies are no longer shiny, and they look dry. The idea is for the cookies to not overbake, and be very soft. Then remove them from the oven.
• Let the cookies cool on the same baking sheet for 5 minutes. Then transfer them to a wire rack to cool down completely.
• In a small saucepan, over medium heat, melt the salted butter. Stir the butter occasionally with a rubber spatula and let it continue to cook. A kind of white foam will form on top, then this foam will disappear a little and some brown bits will form on the bottom, this is when the butter is browned, and will have a hazelnut aroma. It is necessary to stir a lot to prevent the butter from burning.
• Slowly add the powdered sugar, and continue to stir with the rubber spatula, until you get the texture you like. It could be more like icing or thicker.
• Once the cookies are cooled down, add a little icing or frosting on top of each one and a pinch of ground cinnamon to decorate.

ALWAYS SOFT PUMPKIN COOKIES WITH CARAMEL GLAZE

Steps:

• 1. Cream together the shortening, white sugar and pumpkin. Add eggs and mix well.
• 2. In separate bowl, mix together the baking soda, pumpkin pie spice, salt and flour. Gradually add to pumpkin mixture and mix well.
• 3. Drop rounded spoonfuls onto cookie sheet. Bake 12-14 minutes at 350 degrees, until edges are lightly browned.
• 4. For glaze, cook butter, milk and brown sugar over low heat until brown sugar is dissolved. Cool and add confectioners' sugar and vanilla. Add additional confectioners' sugar if glaze seems too thin. With pastry brush, spread over warm cookies.

PUMPKIN SPICE COOKIES WITH BROWN SUGAR FROSTING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine white sugar, pumpkin, butter, egg, and vanilla extract in a large bowl.
• Combine flour, baking powder, and baking soda in a separate bowl. Add to pumpkin mixture until a soft dough forms.
• Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Heat brown sugar and butter in a saucepan over medium-low heat until smooth, about 5 minutes. Remove from heat and stir in powdered sugar and vanilla extract. Spread frosting over cooled cookies.

PUMPKIN COOKIES WITH BROWN BUTTER GLAZE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine the flour, salt, cinnamon, nutmeg, cloves, baking soda, and baking powder. Stir to combine and set aside.
• In a mixer with paddle attachment, or large bowl add butter, sugar, mix to combine.
• Add egg, milk, pumpkin, and vanilla, mix until smooth.
• Slowly add flour mixture. Dough will be sticky.
• Drop dough by rounded teaspoons onto a greased cookie sheet. Slightly flatten if you prefer, the cookie will hold its shape.
• Bake for 15-20 minutes, check at 10. Remove to wire rack.
• Flor glaze:.
• In a medium bowl, add powdered sugar.
• Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
• Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
• When cookies are cool, dip top of cookie in glaze and return to rack to cool. If the glaze is too thick, add more milk to reach desired consistency and drizzle over cookies.

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.