PUMPKIN DROP COOKIES

Pumpkin Drop Cookies image

These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost cakelike in texture, and we think they taste best with a tall glass of milk.

Provided by The New York Times

Time 35m

Yield 45 cookies

Number Of Ingredients 18

Ingredients

2 cups/255 grams flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup/227 grams unsalted butter (2 sticks), at room temperature
1 cup/200 grams brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup/237 grams canned pumpkin or fresh pumpkin purée (see tip)
1 teaspoon grated orange zest
1/4 cup/35 grams currants
1/4 cup/28 grams chopped walnuts
1/2 cup/114 grams unsalted butter (1 stick)
2 cups/227 grams confectioners' sugar
2 to 4 tablespoons whole milk
45 pecan halves

Steps:

Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
Spread icing on top of cooled cookies, decorating each with a pecan half.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 11 grams, TransFat 0 grams

*** Explore more Pumpkin Drop Cookies Recipes »

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