PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
PUMPKIN COOKIES WITH BROWN BUTTER ICING
These soft cookies are like mini pumpkin cakes-and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of ground cinnamon, nutmeg, and ginger flavor the moist pumpkin batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
- Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
- Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
- Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.
BUTTER PECAN PUMPKIN COOKIES
Provided by Six Sisters Stuff
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Mix all four ingredients together, roll into small balls and place on cookie sheet. Bake for 10-12 minutes (depending on how small or large you make your cookies).
- Sprinkle left over chopped pecans on top of the cookies as soon as they come out (optional).
- Makes about 24 cookies
PUMPKIN BUTTER COOKIES
Delicious and moist pumpkin butter cookies.
Provided by dana
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 32
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg.
- Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins.
- Drop cookie dough by teaspoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14.9 g, Cholesterol 9 mg, Fat 3 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 78.7 mg, Sugar 9.9 g
PUMPKIN WALNUT COOKIES WITH BROWN BUTTER FROSTING
Make and share this Pumpkin Walnut Cookies With Brown Butter Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h28m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°; to make the cookies-in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
- In another bowl, cream the butter and sugar until evenly combined.
- Add in the eggs, pumpkin, and vanilla; beat well.
- Add the dry ingredients and mix thoroughly; stir in the walnuts.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
- *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
- Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
- To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
- In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
- Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
- When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
- Let icing set before stacking the cookies or they will stick together.
Nutrition Facts : Calories 106.4, Fat 3.6, SaturatedFat 1.3, Cholesterol 13.4, Sodium 90, Carbohydrate 17.6, Fiber 0.5, Sugar 11.8, Protein 1.4
PUMPKIN COOKIES WITH BROWN BUTTER GLAZE
These cookies are so delicious. The cookies are cake-like, and paired with the brown butter glaze! Look out!
Provided by Childrens Minister
Categories Drop Cookies
Time 30m
Yield 5 dozen, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine the flour, salt, cinnamon, nutmeg, cloves, baking soda, and baking powder. Stir to combine and set aside.
- In a mixer with paddle attachment, or large bowl add butter, sugar, mix to combine.
- Add egg, milk, pumpkin, and vanilla, mix until smooth.
- Slowly add flour mixture. Dough will be sticky.
- Drop dough by rounded teaspoons onto a greased cookie sheet. Slightly flatten if you prefer, the cookie will hold its shape.
- Bake for 15-20 minutes, check at 10. Remove to wire rack.
- Flor glaze:.
- In a medium bowl, add powdered sugar.
- Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
- Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
- When cookies are cool, dip top of cookie in glaze and return to rack to cool. If the glaze is too thick, add more milk to reach desired consistency and drizzle over cookies.
BROWN BUTTER PUMPKIN COOKIES WITH CREAM CHEESE ICING
These pumpkin cookies with cream cheese filling are the perfect fall treat, made with Stevia In The Raw®!
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 35m
Yield 25
Number Of Ingredients 16
Steps:
- In a medium skillet, melt butter over medium heat. Cook, without stirring, until butter crackles, then foams and browns, about 5 minutes. It should smell nutty, and when butter is swirled brown bits should be visible. Pour butter into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Let cool completely.
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, pumpkin spice, and salt. Set aside.
- Add brown sugar and stevia to cooled butter and beat until smooth. Beat in vanilla. Beat in eggs one at a time. Beat in pumpkin until smooth. Stir in flour mixture until just combined.
- Drop dough by tablespoonfuls onto prepared baking sheets, leaving 1 inch between cookies. Bake until lightly browned and barely firm on top, 10 to 12 minutes. Transfer to a rack and cool completely.
- While cookies cool, prepare frosting. In a food processor, combine cream cheese, butter, stevia, powdered sugar, and vanilla. Pulse until very smooth.
- Spread frosting over cooled cookies. Sprinkle lightly with cinnamon.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 18.9 g, Cholesterol 36.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 130.5 mg, Sugar 9.7 g
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
PUMPKIN COOKIES WITH BROWN BUTTER ICING
Categories Dessert
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. 3. In the bowl of an electric mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs until combined. Reduce the mixer speed to low and add the pumpkin, half-and-half and vanilla. Beat until very well blended, about 2 minutes (the batter may look grainy at this point, but don't worry, it will come together). Keep the mixer on low and gradually add the dry ingredients, mixing until just combined. Use a rubber spatula to give it a final mix, incorporating any flour on the sides and scraping the bottom of the bowl. 4. Use a large cookie scoop to scoop balls of the batter onto the prepared baking sheets, leaving about 1½ inches between them. Bake for 12 to 15 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 then remove them to the rack to cool completely. Repeat with the remaining batter. 5. To make the icing: Add the powdered sugar to a heatproof bowl. Put the butter in a small saucepan over medium heet and let it start melting. Continue cooking, swirling occasionally, until the butter becomes golden brown and smells nutty (be paitent and watch carefully, it can go from brown to burnt quickly). Remove it from the heat and pour it over the powdered 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. Using a small offset spatula, spread icing on each cookie. (If the icing stiffens before you get them all frosted, stir vigorously to lighten it up.)
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft cakelike texture. -Robin Nagel, Whitehall, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PEANUT BUTTER PUMPKIN COOKIES
I found this recipe in a small Pillsbury recipe booklet that you pick up near the register at the grocery store. I was looking for some new baking treats for Halloween and these worked out perfect with my theme. I paired them with "Three Not So Blind Mice" and everyone thought it was too cute. To make the grass you toss some coconut with green food coloring diluted. The recipe did not call for the green frosted leaves on the pumpkins but I wanted to add the color and complete the "pumpkin patch" with this touch of frosting.
Provided by carmenskitchen
Categories Dessert
Time 39m
Yield 28 Cookies
Number Of Ingredients 5
Steps:
- Heat oven to 350. Spray cookie sheets with cooking spray. Using electric mixer on medium speed, blend cookie dough, egg yolk and flour until well mixed.
- Pour sugar crystals into small bowl. Shape dough into 28 (1 inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using the tip of a teaspoon or cheese spreader, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
- Bake 9-11 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes. Decorate with green frosting if desired.
Nutrition Facts : Calories 110.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 6.1, Sodium 110.4, Carbohydrate 16.3, Fiber 0.5, Sugar 7.8, Protein 2.2
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