Pumpkin Cookies with Browned Butter Frosting

When I entered another recipe swap this month, I was pretty excited that the “theme” was apples and/or pumpkin. Of course I was not so secretly hoping I received a recipe that involved pumpkin, but apples truly are a close second so I couldn’t have been disappointed.

But cookies…with a browned butter frosting? Oh….man.

If I’m being completely honest, these are a far cry from healthy. Let me repeat…browned butter frosting. Yummm.

Solution? Make the cookies. Enjoy a few. And then send them to work with your husband/child/significant other, etc. Because I knew I couldn’t resist them being in my break room at work, they went with Mr. P to the office. People love homemade baked goods — because 1) who doesn’t love sweets?! and 2) nearly everything is store-bought these days. No one seems to bake, from scratch these days…such a shame!

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Pumpkin Cookies with Browned Butter Frosting from Betty Crocker, recommended by Sweet Beginnings

Cookies:
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup unsalted butter, softened
1 tsp vanilla
1/2 cup pumpkin puree
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

Browned Butter Frosting:
3 cups powdered sugar
1 tsp vanilla
3 to 4 Tbsp skim milk
1/3 cup unsalted butter

Directions:

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. Yield: 3 1/2 dozen cookies.

Nutrition Information (per cookie): 120 calories; 4.8 g. fat; 10 mg. cholesterol; 60 mg. sodium; 18.7 g. carbohydrate; 0.1 g. fiber; 1 g. protein

Result: Rich! Soft, pillowy pumpkin cookies in a rich, ultra-sweet, velvety browned butter frosting. Not sinless, but worth a little splurge. 😉 Enjoy!

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Question: What’s your favorite kind of icing?

Be well,

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24 Comments

  1. October 6, 2011 / 7:12 am

    Work is definitely the easiest place to dispose of the evidence… :p

    My favorite icing is whipped buttercream. It melts my heart a little.

  2. October 6, 2011 / 8:00 am

    Browned butter is DEFINITELY a guilty pleasure of mine…irresistible. I can see why you had to send these to work with the hubster…this is exactly why I need to get married ASAP.

  3. October 6, 2011 / 9:14 am

    These look so good! I also use work as a great excuse to bake…that way I get to bake but I only eat 1 (or 2). 🙂

  4. October 6, 2011 / 9:23 am

    I am so glad you enjoyed these!! They are a favorite at my office, and I’m sure the girls are getting excited that Fall is upon us so that I will bring some in!!

  5. Stacey
    October 6, 2011 / 12:18 pm

    oh. my goodness. these have to be made. soon.

  6. October 6, 2011 / 12:27 pm

    Oh my gosh, these cookies are right up my alley. I love pumpkin!!!
    And I just love cream cheese frostings. Thanks for sharing this deliciOus recipe!

  7. October 6, 2011 / 12:46 pm

    Totally worth the plurge! My favorite frosting is cream cheese.

  8. October 6, 2011 / 2:16 pm

    My stomach just growled reading this. Yup..I need to get back on the baking wagon to make these sweet babies!! You convinced me!!

  9. October 6, 2011 / 2:20 pm

    The cookies look and sound VERY dangerous! Good move to send them out of the house after you had a few… 🙂

    I love cream cheese frosting.

  10. October 6, 2011 / 2:51 pm

    These just look delicious! I can’t wait until we move into our new house & I can start baking fall/winter treats 🙂

  11. October 6, 2011 / 8:48 pm

    My favorite icing is definitely cream cheese.

  12. October 6, 2011 / 9:48 pm

    OMG- this look wonderful. Browned butter icing!?!? My favorite icing is dark chocolate buttercream. Who doesn’t love butter? 🙂

  13. October 7, 2011 / 9:02 am

    I think I’ve made a similar cookie before – maybe it was from Martha Stewart?

    I love cream cheese and chocolate frosting – so good!

  14. October 7, 2011 / 12:04 pm

    These look fantastic!

    Thank you for being part of the recipe swaps!

  15. Safiya Stewart
    October 12, 2011 / 12:28 pm

    I made these for a group of friends, they were soft as pillows and soo good it should be a sin. real keeper
    Thanks a million

    • Nicole
      Author
      October 14, 2011 / 7:57 am

      I’m so glad to hear it! 🙂 Thanks for your comment and letting me know…love hearing great recipe news 🙂

  16. October 14, 2011 / 4:00 pm

    You know that anything with pumpkin gets my two thumbs up!

  17. aria
    November 18, 2011 / 10:32 am

    Just curious if this frosting “sets” or if it’s soft all the time. I’m looking for a cookie to use as a party favor, so it will be in a little plastic goody bag and I don’t want the frosting to just smear all over. Thanks!!! They look delicious!

    • Nicole
      Author
      November 18, 2011 / 11:22 am

      It sets, but it is on the soft side. I think they would work, especially you chilled them a bit beforehand in the fridge.

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