Pumpkin Cookies

Pumpkin Cookies

Pumpkin Cookies

Learn how to make pumpkin cookies with a creamy brown butter icing: a classic American recipe by the foodblogger Laurel Evans

March 30, 2012

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

1 HR 0 MIN

ingredients

Flour
320 g, all-purpose
Baking powder
4 g
Baking soda
4,35 g
Cinnamon
5 g, ground
Nutmeg
1 g, ground
cloves
1 g, ground
salt
2,5 g
butter
110 g, softened
sugar
300 g
Pumpkin
350 g, puree
Eggs
1
butter
115 g, unsalted
Icing sugar
240 g, sifted
Vanilla extract
10 ml, pure
Milk
30 to 60 ml

Preparation

  • Preheat oven to 175°C.
  • Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  • In a medium bowl, cream together the butter and sugar.
  • Add pumpkin, egg, and vanilla, and beat until creamy.
  • Mix in dry ingredients.
  • Drop on cookie sheet and flatten slightly.
  • Bake for 15 to 20 minutes in the preheated oven.
  • Cool cookies, then frost.
  • Melt butter in a saucepan over medium-high heat until golden brown in color, about 10 minutes.
  • Pour butter into a bowl, and add sugar, vanilla, and 15 ml milk; stir until smooth.
  • If the icing is too thick, add another tablespoon milk, a little at a time, until consistency is spreadable.
  • Let cool 5 minutes.
  • Use immediately.

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