If you’ve never tried brown butter before, here’s a great recipe to try!! The nutty brown butter frosting is just the perfect frosting for the Pumpkin Cookies!! Mmmmmm!!!!
Oh, brown butter. Why have I not made you before?!?!? Brown butter is one of those recipes that I’ve seen a lot but I have not tried yet. So when this recipe comes up, I thought it was a perfect time to try it!
The cookie itself is really easy to make. Just the usual players of butter, sugar, eggs, vanilla, flour, baking soda and salt. What makes it unique is the pumpkin. Pumpkin puree makes this a very simple recipe. And if you already bought a lot of pumpkin and made a lot of homemade pumpkin puree, this is another recipe that is easy to whip up for snacks. With this cookie the pumpkin flavor is really subtle because I only used cinnamon. But if you want a punch of flavor, you can always add pumpkin spice instead of just cinnamon.
Simple yet delicious! On the plus side, your house will smell like fall!!
Now onwards to making the brown butter frosting. Regular frosting are great but frosting using brown butter?? Whoaaa Momma!!! Brown butter gives it another flavor that is nutty and gives a different not to the frosting. But just a heads-up, DO NOT LEAVE YOUR BUTTER!!! This is not a time to multitask, people!! Butter melts really fast and you can burn it really fast too. I like to clean as I bake but when I make these, I made sure I did not leave the butter’s side.
Heat up the butter using a light-colored pan so you can see the color of the butter as it gets darker. I also use low to medium heat. Here is the butter at 30 seconds.
Now at about 2 minutes, the butter will have melted. You want to keep stirring so it will evenly brown and it also helps the butter not to get burn so fast.
Here is the butter in all it’s glory, Beautiful golden brown and a nutty smell, mmmmmmm …. The whole thing only takes about 4-5 minutes, and it was worth the washing of another pot!! 🙂
When you are done making the frosting, put them side-by-side and start your assembly line. I like to watch TV while I do my frosting, because it just makes the time fly and I can catch up on my shows. Before you know it, all the cookies are frosted and you just finished a show!! What do you like to do when you frost your cookie??
After you are done, here is what you will enjoy. A beautiful, delicious, nutty, pumpkin-y cookie that is ready for snacking!!! Just looking at the pictures makes me want to eat them again!!
Tips for making this Pumpkin Cookie with Brown Butter Frosting :
- You can make the cookie ahead and frost the day after.
- DO NOT LEAVE YOUR BUTTER when you are heating it. It can burn really fast. 20 seconds is all takes for butter to burn.
Happy Baking!!!
| Prep Time | 30 minutes |
| Cook Time | 30 minutess |
| Servings |
3 dozen cookies
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- 3 cups powdered sugar
- 1 tsp vanila extract
- 3 tbsp milk
- 1/3 cup butter
Ingredients
Brown butter frosting
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- Preheat oven to 375 degrees fahrenheit. Line 2 baking sheets with parchment paper.
- In a medium bowl, mix together flour, baking soda, cinnamon and salt. This is your dry mixture.
- In a stand mixer, beat softened butter, sugar, and brown sugar until completely mixed. Scrape the sides.
- Add the eggs and vanilla and mix again.
- Add the dry mixture to the stand mixture. Mix until the dry mixture is completely blended with the butter mixture.
- Using a small ice cream scoop, scoop the mixture and roll into a ball. Drop onto the parchment-lined baking sheets.
- Bake for 10-12 minutes. Remove from cookie sheet and put on cooling rack.
- In a medium bowl, put powdered sugar, vanilla, and 3 tbsp of milk. Stir together.
- In a small saucepan, heat the butter over medium heat until just light brown. Be careful not to burn.
- Slowly pour browned butter over powdered sugar mixture. Beat with a hand-held mixer until smooth. If needed add 1 more tbsp of milk until frosting is spreadable. Frost the cooled cookies with the frosting.
Adapted from : Betty Crocker
