Pumpkin Cookies with Brown Butter Icing
Ingredients:
For the Pumpkin Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
For the Brown Butter Icing:
½ cup unsalted butter
2 cups powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
3. Drop the Cookies:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
4. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are lightly golden. They should still be soft in the middle.
Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
5. Make the Brown Butter Icing:
In a small saucepan, melt the butter over medium heat. Continue cooking the butter until it becomes golden brown and develops a nutty aroma, about 4-5 minutes. Be sure to stir frequently and watch closely to avoid burning.
Remove the browned butter from the heat and let it cool slightly.
In a medium bowl, whisk together the browned butter, powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
6. Ice the Cookies:
Once the cookies are completely cool, spread a spoonful of brown butter icing over each one. The icing will set as it cools.