Pumpkin Cookies with Brown Butter Icing
Ingredients:
For the Cookies:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract
For the Brown Butter Icing:
1/2 cup unsalted butter
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk (as needed)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugars:
In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add Pumpkin and Egg:
Beat in the pumpkin puree, egg, and vanilla extract until well combined.
Combine Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Shape Cookies:
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Prepare Brown Butter Icing:
In a small saucepan, melt the butter over medium heat, stirring constantly until it turns a golden brown color and develops a nutty aroma (about 4-5 minutes). Be careful not to burn it.
Remove the saucepan from heat and let the browned butter cool slightly.
Make Icing:
In a medium bowl, whisk together the browned butter, powdered sugar, and vanilla extract. Add milk a little at a time until the icing reaches your desired consistency.
Frost Cookies:
Once the cookies are completely cool, spread or drizzle the brown butter icing over the top of each cookie.
Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 40 minutes
Kcal: Approximately 150 kcal per cookie | Yield: About 24 cookies
