Pumpkin Cookies with Brown Butter Icing

Who can resist the warm, comforting flavor of pumpkin paired with rich, nutty brown butter icing? These Pumpkin Cookies with Brown Butter Icing are a must-try fall treat that will have your taste buds dancing with delight!

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions:

• 1. Preheat oven to 350°F and line a baking sheet with parchment paper.
• 2. In a large bowl, cream together the pumpkin puree, sugar, brown sugar, and butter until smooth. Mix in the egg.
• 3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
• 4. Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
• 5. To make the brown butter icing, melt the butter in a saucepan over medium heat, stirring constantly until it turns a golden brown color. Remove from heat and let cool slightly.
• 6. In a medium bowl, whisk together the brown butter, powdered sugar, vanilla extract, and enough milk to reach your desired consistency. Drizzle the icing over the cooled cookies.

Popular questions:

• Q: Can I substitute fresh pumpkin for canned pumpkin?

A: Yes, you can use freshly cooked and pureed pumpkin instead of canned pumpkin. Just make sure to adjust the consistency of the puree as needed.

• Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, you can substitute whole wheat flour, but the texture and flavor of the cookies may be slightly different.

• Q: How long do these cookies stay fresh?

A: These cookies can be stored in an airtight container at room temperature for up to 5 days.

• Q: Can I freeze these cookies?

A: Yes, you can freeze the cookies without the icing for up to 1 month.

• Q: Can I use salted butter instead of unsalted butter?

A: You can use salted butter, but you may want to adjust the amount of salt in the recipe accordingly.

Helpful tips:

• 1. For extra flavor, add a dash of ground cloves or ginger to the cookie dough.
• 2. Sprinkle chopped nuts or chocolate chips on top of the icing for a delicious crunch.
• 3. Make sure to cool the brown butter slightly before mixing it with the powdered sugar to prevent the icing from becoming too runny.
• 4. You can add a pinch of pumpkin pie spice to the icing for an extra boost of fall flavors.
• 5. To make the icing thicker, add more powdered sugar. To make it thinner, add more milk.

Expert Secrets:

• 1. Use room temperature ingredients for the cookie dough to ensure a smooth and well-combined batter.
• 2. Be patient when browning the butter for the icing to achieve the perfect nutty flavor without burning it.
• 3. Allow the cookies to cool completely before icing them to prevent the icing from melting.
• 4. Experiment with different spices like cardamom or allspice to personalize the flavor profile of the cookies.
• 5. Store the cookies in an airtight container with a slice of bread to keep them soft and fresh.