PUMPKIN DROP COOKIES
These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost cakelike in texture, and we think they taste best with a tall glass of milk.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 45 cookies
Number Of Ingredients 18
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.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 11 grams, TransFat 0 grams
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Stan Christiansen
[email protected]I love these cookies! They're the perfect fall treat.
Radwan Mahim official
[email protected]These cookies are so easy to make, and they're always a crowd-pleaser.
Ikanza Joan
[email protected]I made these cookies for Thanksgiving and they were a huge hit. Everyone loved them!
Mehar Ishtiaq
[email protected]These cookies are perfect for fall. They're warm and comforting, and the pumpkin spice flavor is delicious.
Gail Hollinger
[email protected]I used canned pumpkin puree and the cookies turned out fine, but I think they would have been even better with fresh pumpkin puree.
Isrealla Doklah
[email protected]I added some chocolate chips to the batter and they turned out amazing! The chocolate chips added a nice sweetness and crunch to the cookies.
Mariam Abdul rahman
[email protected]I followed the recipe exactly and the cookies turned out perfect. They were soft and chewy, and the pumpkin flavor was just right.
Carrisa Minard
[email protected]These cookies were a little too sweet for my taste, but they were still good.
Savvy Cellilo
[email protected]I'm not a huge fan of pumpkin, but these cookies were surprisingly good. The pumpkin flavor was subtle and not overpowering.
Utshav Limbu tamang
[email protected]These cookies are so easy to make and they taste amazing. I love that they are made with pumpkin puree, which makes them moist and flavorful.
Bikash Sah
[email protected]I made these cookies for a party and they were gone in minutes! Everyone loved them.
trumpet lessons
[email protected]These pumpkin drop cookies were a hit! They were so moist and flavorful, and the pumpkin spice gave them the perfect fall flavor. I will definitely be making these again.