Friday, November 2, 2007
Pumpkin Cookies = Addiction
This cookies were among the best cookies I have ever had. They were so good, I sent a dozen with Matt to school to share with his department and took the rest with me to work to share with my co-workers. I received three recipe requests for these cookies. They were that good. The cookies are cakey, which makes for a super moist cookie. The frosting is to die for and I had a lot of fun browning the butter. I told Matt how fun it was and he told me I was weird. Whatever. He wasn't there to see the butter turn brown! Too cool.
Pumpkin Cookies with Browned Butter Frosting
from What's Cooking in the Orange Kitchen, originally found in Betty Crocker's Fall Baking
2/3 c granulated sugar
2/3 c packed brown sugar
3/4 c butter or margarine, softened
1 t vanilla
1/2 c (from 15-oz can) pumpkin (not pumpkin pie mix)
2 1/4 c all-purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t salt
Browned Butter Frosting
3 c powdered sugar
1 t vanilla
3 to 4 T milk
1/3 c butter (do not use margarine or spread; it will burn)
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.
On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
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.
In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
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.