|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These cookies are sure to become a family favorite. The delicious soft pumpkin cookies are topped with a wonderful brown butter icing. Spread or drizzle the icing on the cookies. Or add some extra powdered sugar to the icing mixture and use it as a filling between two cookies.
It takes just a few minutes to brown the butter for the icing, and it's well worth that bit of time. Feel free to use plain melted butter if you're short on time.
- For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 8 tablespoons (4 ounces) butter, softened
- 1 cup pumpkin puree
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- For the Glaze:
- 4 tablespoons butter
- 2 cups powdered sugar
- 1 1/2 to 2 tablespoons hot water
- 3/4 teaspoon vanilla extract
Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Cookies:
Gather the ingredients.
Preheat oven to 350 F. Lightly grease cookie sheets or line them with parchment paper or silicone baking mats.
In a medium bowl, combine the flour, soda, baking powder, cinnamon, nutmeg, and salt. Stir to blend.
In a large bowl with an electric mixer, beat the brown and granulated sugars with the 8 tablespoons of softened butter until light.
Beat in the pumpkin puree, egg, and vanilla extract.
With the mixer on low, incorporate the dry ingredients into the wet. Increase mixer speed to medium-low and beat just until smooth and well blended.
Drop the cookie dough by rounded tablespoon or cookie scoop onto the prepared baking sheets.
Bake for 16 to 18 minutes, or until the edges begin to brown. Cool the cookies slightly and then remove them to racks to cool completely.
Make the Glaze:
Gather the ingredients.
Melt the 4 tablespoons of butter in a saucepan. Continue to cook over medium heat, stirring constantly until the milk solids at the bottom of the pan are golden brown. Remove the butter from the heat as soon as you see a light to medium brown color.
Sift the confectioners' sugar into the browned butter and add the 3/4 teaspoon of vanilla.
While constantly stirring, add hot water until the desired consistency is reached for drizzling or spreading.
Once the cookies have cooled, drizzle with brown butter glaze. Cookies will keep in an air tight container for up to one week.