Thursday, September 26, 2013

Pumpkin Cookies with Maple Brown Butter Frosting

I decided to make these cookies yesterday after realizing that I had some leftover pumpkin puree that needed to be used. 

And friends, they turned out SO yummy! 

I used my sugar cookie recipe as a guide, but then added and adjusted some things to make them a little different... 
and a lot more pumpkin-y!

2 sticks butter, softened
1 cup white sugar
1 tbsp brown sugar
1 cup pumpkin puree
1 tsp vanilla extract
2 eggs
1 cup all purpose flour
1 cup white whole wheat flour
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp salt

Preheat oven to 375*

In a stand mixer, cream butter and sugar together light and fluffy, about 2 minutes. Add pumpkin, eggs, and vanilla and beat on medium speed until mixed well, scraping sides with a spatula as needed. 

In a separate large bowl, whisk together both flours, pumpkin pie spice, baking powder, and salt. 

Pour dry ingredients into wet ingredients and mix on low until just combined, scraping sides with a spatula as needed. 

Using a cookie scoop, scoop dough onto baking sheets, leaving two inches between scoops.
Bake for 9-11 minutes, until edges are just golden. They won't flatten out very much. Remove to a cooling rack and cool completely. 

For the frosting::
Melt 4 tbsp butter in a medium saute pan over medium heat. Cook until butter just begins to brown, swirling pan as needed to prevent burning, about 4 minutes. Remove from heat and add 1/4 cup pure maple syrup and 1 cup powdered sugar. Whisk until smooth. Pour into a small bowl, then dip the tops of the cookies into the frosting. Set back onto the cooling rack and allow frosting to harden.

Serve them to your family and friends and they will love you forever!

Small note-- I didn't measure the frosting ingredients when I was making it... so those are approximations. If it's too runny, add powdered sugar a few tablespoons at a time. If it's too thick, add a  tablespoon of maple syrup at a time until it reaches a good consistency. It should be relatively thick so that lots of it sticks to the cookies ;) Because brown butter frosting is pretty much the yummiest thing ever!


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