cookies · Desserts · Fall (Halloween & Thanksgiving)

Brown Butter Iced Pumpkin Cookies

pumpkincookies3It’s hard for me to post new pumpkin recipes.  Every once in a while though, right when I start to think I have made all the pumpkin things, a great new recipe comes along, like these pumpkin sugar cookies.

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I saw this on one of those wonderful little Facebook cooking videos that makes it look like it takes 5 seconds to bake delicious cookies.  These were adapted from Lauren’s Latest and they really did take a very short time to make.

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They were soft, delicious, and the brown butter icing really took them over the top.

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Enjoy.

INGREDIENTS:

  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree {canned pumpkin}
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 4 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

    for the glaze-

  • 1/2 cup butter
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk or heavy cream

DIRECTIONS:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.
  2. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack.
  3. Make your glaze. Add the butter to a small sauce pan over medium heat and let melt. Once melted, continue cooking, whisking often, until the butter foams. When the butter begins foaming, whisk constantly until the butter turns a deep golden shade. Remove from the heat and whisk in the powdered sugar.  Add milk or cream till you have a drizzly type consistency.
  4. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden a bit before
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