First of all, I am so sorry that it took me so long to write a new post! Secondly, forgive me for not being a good blogger and posting an easy, healthy recipe after all of that food on Thursday. But I assure you, once you make these, you will see the reason why I needed to post these. The cookies themselves are moist and slightly crisp on the outside, while the flavor is warm and slightly spicy, with that fabulous pumpkin flavor.
Then you make the icing. And I mean, THE icing. Like, the only icing I should have ever made in my life. Like, this stuff will convert you into a brown butter lover like nothing else will. Seriously, good stuff. Anyways, it’s rich, nutty, and it melts in your mouth. That’s all I can say.
And then, you combine the two, and wow. It’s almost literally the icing on the cake. The Romeo to Juliet. The peanut butter to jelly. Ok I’ll stop, but you get the picture. The textures, the flavors, they meld perfectly into one amazing cookie. Aaaand, as if that weren’t enough, they’re pretty quick and easy! Just mix, scoop, bake, and spread! Hello holiday baking! I can’t stop using exclamation points!
Pumpkin Cookies with Brown Butter Icing
Adapted From Tracey’s Culinary Adventures
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp kosher salt
1 1/2 tsp ground cinnamon
1 1/4 tsp ground ginger
3/4 tsp ground nutmeg
1/8 tsp ground cloves
3/4 cup unsalted butter, at room temperature
2 1/4 cups light brown sugar
1 1/2 cups canned pumpkin purée
3/4 cup half-and-half
1 tsp vanilla extract
4 cups powdered sugar
10 tbsp unsalted butter
1/4 cup plus 1 tbsp half-and-half
2 tsp vanilla extract
To make cookies:
Heat oven to 375F. Line a baking sheet with parchment paper.
In medium bowl, whisk together first 8 ingredients; set aside.
In bowl of mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in eggs until combined. Reduce speed to low; add the pumpkin, half-and-half and vanilla. Beat until well blended, about 2 min. Gradually add the dry ingredients, mixing until just combined.
Scoop 2 tbsp of the batter onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the tops of the cookies spring back when lightly pressed. Transfer the baking sheet to a wire rack and let cool for 5 min. Remove cookies to rack and cool completely. Repeat with the remaining batter.
To make icing:
Add powdered sugar to medium bowl. Melt butter in small saucepan over high heat. Continue cooking, swirling pan occasionally, until the butter becomes golden brown and smells nutty (watch carefully). Remove from heat and add to powdered sugar. Add half-and-half and vanilla, stir until smooth. Spread icing on cookies (Stir icing to restore fluidity).
Yield: 24 cookies