Pumpkin Cookies with Browned Butter Frosting

 Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don’t like to play favorites, we’d be lying if we didn’t mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?


Ingredients

Cookies

  • 2/3
    cup granulated sugar
  • 2/3
    cup packed brown sugar
  • 3/4
    cup butter or margarine, softened
  • 1
    teaspoon vanilla
  • 1/2
    cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  • 2
    eggs
  • 2 1/4
    cups Gold Medal™ all-purpose flour
  • 1
    teaspoon baking soda
  • 1
    teaspoon ground cinnamon
  • 1/2
    teaspoon salt

Browned Butter Frosting

  • 3
    cups powdered sugar
  • 1
    teaspoon vanilla
  • 3
    to 4 tablespoons milk
  • 1/3
    cup butter (do not use margarine or spread; it will burn)

Steps

1 Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.




2   On ungreased cookie sheets, drop dough by heaping tablespoonfuls.


3  Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.


5 Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.


Comments

Post a Comment

Popular posts from this blog

Brownie-Stuffed Chocolate Chip Cookies

Image
  Oh yes, we did make a pan of brownies just to stuff them inside chocolate chip cookies! And once you try 'em, you'll understand why. Ingredients 1 box (18.3 oz) Betty Crocker™ Chocolate Fudge Brownie Mix Water, vegetable oil and eggs called for on brownie mix box 1 pouch (17.5 oz) Betty Crocker™ Cookie Mix Chocolate Chip 1/2 cup butter, softened 2 tablespoons Gold Medal™ all-purpose flour 1 egg Steps 1  Heat oven to 350°F. Spray bottom only of 13x9-inch pan. Make and bake brownie mix as directed on box. Cool completely in pan, about 1 hour. 2  In medium bowl, crumble a 6x3-inch rectangle of the baked brownies (about 1/2 cup, firmly packed). Shape into 20 (3/4-inch) balls; set aside. (Reserve remaining brownies for another use.) 3  Heat oven to 350°F. In large bowl, mix cookie mix, butter, flour and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Press thumb into center of each ball to form indent. Press 1 brownie ball into center of each cooki...
Read more

Chocolate-Stuffed Gingerbread Cookies

Image
  Shortcut gingerbread cookies stuffed with melty Hershey's™ chocolate make for an impressive cookie tray addition that’s so easy to pull off! Ingredients 1 pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix Butter, water and egg called for on cookie mix pouch 2 bars (1.55 oz each) Hershey'smilk chocolate candy 1/2 cup coarse white sparkling sugar Steps 1  Heat oven to 375°F. Make cookie dough as directed on pouch. 2  Shape dough into 20 (1 1/2-inch) balls. Break candy bars into individual rectangles. Press 1 rectangle into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Reserve remaining rectangles for another use. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheet. 3  Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Store covered in airtight container at room temperature.
Read more

Easy Apple Pie Cookie Cups

Image
  These adorable cookie cups are easy as pie—actually, they’re easier! Betty Crocker™ sugar cookie mix and spiced pie filling provide a shortcut start to these irresistible apple treats that are perfect for fall. Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix Flour, butter and egg called for on cookie mix pouch for cutout cookies 1 1/2 cups apple pie filling with more fruit (from 21-oz can) 1 teaspoon sugar 1/8 teaspoon ground cinnamon Steps 1  Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour. 2  In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Measure 2 cups of the dough, and set aside remaining dough. Using the 2 cups of dough, firmly press a heaping tablespoon of dough into bottom of each muffin cup. 3  Chop apple pie filling into small pieces; place a generous 2 teaspoons pie filling in center of each cookie cup. On floured surface, roll remaining dough 1/8 inch thick. ...
Read more