It’s finally starting to feel like fall here! I haven’t turned the air conditioner on for a few days and there’s a crispness in the air, especially at night. It’s so nice!! And with it finally feeling like fall, the craving of pumpkin and apples are really starting to push their way to the front of my mind. I don’t know if I saw these cookies the first time around, but thanks to round ups I was able to discover them (or potentially rediscover…).This was my first time making anything with browned butter because, like always, I’m slow to catch onto food trends. 😛 And oh my have I been missing out. The icing makes these cookies. They are of course good alone because they’re pumpkin, but the icing puts them over the top. I’m a now brown butter convert thanks to these cookies. I just make a delicious banana bread with a brown butter glaze. Again the banana bread is awesome alone due to the caramelized bananas, but the glaze sets it over the top. But I digress, if you’re a pumpkin fan try these! If you’re a browned butter fan, try these! And if you’ve never tried browned butter, try these ! Get my point? 😉One Year Ago: Pull-Apart Cinnamon Sugar Pumpkin Bread with Spiced Glaze and Portobello Pesto Pizza
Pumpkin Cookies with Brown Butter Icing
2¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1¼ teaspoons kosher salt
1½ teaspoons ground cinnamon
1¼ teaspoons ground ginger
¾ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¾ cup (1½ sticks) unsalted butter, at room temperature
2¼ cups brown sugar, packed
2 large eggs, at room temperature
1½ cups canned pumpkin puree
¾ cup half-and-half or whole milk
1 teaspoon vanilla extract
4 cups confectioners’ sugar, sifted
10 tablespoons (1¼ sticks) unsalted butter
¼ cup plus 1 tablespoon half-and-half or whole milk, divided
2 teaspoons vanilla extract
To make the cookies: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices; set aside.
In a large mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs until combined. With the mixer on low, add the pumpkin, half-and-half and vanilla and beat until very well blended, about 2 minutes, scraping down the sides as needed. Gradually add the flour mixture, mixing on low speed until just combined.
Drop by level tablespoons onto prepared baking sheets, spacing cookies 1 to 1½ inches apart. Bake for 12 minutes, or until the tops of the cookies spring back when lightly pressed. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes than remove them to the rack to cool completely. Repeat with remaining batter.
To make the icing: Add the confectioners’ sugar to a large heatproof bowl; set aside.
Put the butter in a small saucepan, set over medium heat. Gradually melt the butter, swirling the pan occasionally, cooking it until the butter becomes golden brown. Remove it from the heat and pour it over the confectioners’ sugar, scraping the browned bits from the bottom of the pan. Add the half-and-half and vanilla and stir until the icing is smooth.
Spread a rounded teaspoon of icing on each cookie. Add more half-and-half as needed to lighten up the frosting if it begins to stiffen. Store cookies in an airtight container at room temperature.
Source: Tracey’s Culinary Adventures