Description
Soft and moist pumpkin cookies with drizzled brown butter frosting. Makes 24-28 cookies.
Ingredients
Scale
Pumpkin Cookies
- 3/4 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground ginger
Brown Butter Frosting
- 1/3 cup unsalted butter
- 1 teaspoon vanilla extract
- 3–4 Tablespoons milk
- 3 cups powdered sugar
Instructions
For the cookies
- Preheat oven to 375 degrees F.
- Beat butter and sugars together with a mixer until fluffy. Add eggs, one at a time, until combined. Mix in pumpkin and vanilla.
- Gradually add in dry ingredients (flour through ginger) and mix until smooth and thoroughly combined, scraping down sides of bowl as necessary.
- Use a spoon or cookie scoop to dollop batter onto an ungreased cookie sheet. Bake for 10-12 min. Remove and place on wire rack to cool.
For the frosting
- In a saucepan, melt butter over medium heat, stirring until golden brown (about 5 min).
- Remove from heat and whisk together with remaining ingredients until smooth.
- Frost or drizzle frosting over cookies!
Notes
- Store in a cool dry place for up to a week, but they’ll be looong gone by that time. 🙂