Instructions
Prepare the Cookie Dough:
- In a large mixing bowl, cream together 1/2 cup softened butter, 3/4 cup white sugar, and 3/4 cup packed brown sugar until smooth and well combined. Add 1 cup canned pumpkin puree, 1 egg, and 1 teaspoon vanilla extract. Beat until thoroughly blended.
2. Mix Dry Ingredients:
- In another bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1 teaspoon pumpkin pie spice.
3. Combine Ingredients:
- Gradually add the dry ingredients to the pumpkin mixture, beating until just combined. Drop tablespoonfuls of dough onto ungreased cookie sheets and flatten slightly with a spoon.
4. Bake the Cookies:
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly browned. Remove from the oven and transfer the cookies to a wire rack to cool completely.
5. Make the Brown Butter Icing:
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- In a medium bowl, place 3 cups powdered sugar and set aside. Melt 1/2 cup unsalted butter in a small saucepan over low to medium heat, stirring frequently. Cook until the butter foams, the foam dissipates, and the butter turns a deep golden brown with a nutty aroma, about 10 minutes. Be attentive to avoid burning. Remove from heat and let cool for 2-3 minutes.
6. Prepare the Icing:
- Carefully pour the brown butter over the powdered sugar. Add 1/4 cup milk and 2 teaspoons vanilla. Whisk vigorously until smooth. If the icing seems to seize or separate, continue whisking until fully emulsified and smooth. Adjust the consistency with more milk or powdered sugar if needed.
7. Ice the Cookies:
- Spread approximately 1 tablespoon of icing onto each cooled cookie. Allow the icing to set before serving.
Go to the next page to get the Amount Per Serving
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