n id="dpsp-post-content-markup" data-image-pin-it="true">
Ah, yes…Fall is here, and thus Pumpkin-flavored everything are emerging in kitchens across America. Mine is no different. Tonight is my last night at T’s house, and since Mr. T loves cookies so much, I figured that I better make him one last batch as part of my thanks for them letting me stay at their house for the past few weeks. Tomorrow I will move into my apartment and start the adventure of living alone for the first time in my 31 years. Mr. T has promised to show up at my door at 9:45 every night looking for cookies, and while I doubt he will follow through on that threat promise, I’m sure he will still get cookies, along with my co-workers since I will have to distribute all my holiday baked goodies somewhere!!
This month’s What’s Baking theme, hosted by Ange of The Tiny Tyrant’s Kitchen, was Fall flavors, and as stated above, Pumpkin seems to be a prominent flavor in Fall baked goods. I’ve made these cookies several times over the past couple of years, and my co-workers absolutely adore them. I knew as soon as I saw the theme that these would be making an early appearance in the oven. As usual they came out moist and sweet! The frosting can be a bit much if you aren’t into super-sweet cookies, and fortunately the cookies are great with or without it, so you can do like I do and frost half and leave half frosting-free! Thanks Ange for a great intro to Fall!!
Pumpkin Cookies with Browned Butter Icing
Source: Betty Crocker
· 2/3 cup granulated sugar
· 2/3 cup packed brown sugar
· 3/4 cup butter or margarine, softened
· 1 teaspoon vanilla
· 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
· 2 eggs
· 2 1/4 cups Gold Medal® all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon ground cinnamon
· 1/2 teaspoon salt
Browned Butter Frosting
· 3 cups powdered sugar
· 1 teaspoon vanilla
· 3 to 4 tablespoons milk
· 1/3 cup butter (do not use margarine or spread; it will burn)
1. Heat oven to 375°F.
2. 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.
3. On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
4. 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.
5. 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.
6. 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.