Pumpkin Cookies with Brown Butter Icing

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Last updated on June 5th, 2018 at 10:05 pm

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Pumpkin Cookies with brown butter icing

These addicting pumpkin cookies are like a pumpkin pie in cookie form! If you are a fan of pumpkin pie or anything pumpkin spice, you have to try these cookies! The brown butter icing adds just enough flavor to make these the best pumpkin cookies you will ever try.

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Pumpkin Cookies with Brown Butter Icing

Ingredients:

Pumpkin Cookies

3/4 cup canned pumpkin

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1 egg

1 tsp vanilla extract

1 cup salted butter (softened)

1 cup brown sugar

1/2 cup granulated sugar

1/2 tsp cinnamon

1/2 tsp nutmegPumpkin Cookies with Brown Butter Icing - www.momwithcookies.com #pumpkinrecipes #pumpkincookies #cookieswithpumpkin #cookieswithcannedpumpkin #pumpkincookiesrecipes #brownbutter #brownbuttericing #pumpkincookieswithbrownbuttericing #pumpkinspice #pumpkinspicecookies #falldesserts #pumpkindesserts #pumpkinspicedesserts

1 tsp baking powder

1 tsp baking soda

2 3/4 cups all-purpose flour

Brown Butter Icing

1/2 cup salted butter

1 tsp vanilla

4 Tbsp milk

3 cups powdered sugar

directions:

Pumpkin Cookies

Preheat oven to 350 degrees Fahrenheit. Then, you will add the pumpkin, both sugars, and the egg to your mixing bowl. Mix until thoroughly combined.

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Next, you will add the cinnamon, nutmeg, baking powder, and baking soda.

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Then, you will add the softened butter and mix on medium speed until the butter appears to be well distributed.

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Finally, add the flour 1/2 cup at a time until the dough starts to come together. It will look almost like thick peanut butter.

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Scoop dough into round balls and place on a cookie sheet lined with parchment paper. Squash them down a bit with the palm of your hand to make sure they cook more evenly. Bake for 13-16 minutes until edges start to look golden brown, rotating halfway.

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Brown butter icing

Add the butter to a small frying pan on and turn the heat to low. The butter will melt and then start to foam. You will know it’s done when you stir and see brown bits in the bottom. Remove from heat and let cool.

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Next, pour the browned butter into your mixing bowl and add the vanilla, and milk. Then, add the powdered sugar to the bowl 1 cup at a time, making sure to mix well after each time.

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Scoop the icing into a large ziploc bag and snip just the tip of the corner off or if you have one, use an icing bag and tip.

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After the pumpkin cookies have cooled, drizzle the icing onto them.

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This recipe makes 24 pumpkin cookies with brown butter icing.

Thanksgiving might be a ways off, but that doesn’t have to stop you from enjoying the pumpkin desserts that usually accompany it. For more sweet advice (and recipes), subscribe to my newsletter! Also, don’t forget to share this recipe or pin it so you can try it again in the future.

 

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