Pumpkin Cookies with Browned Butter Icing
Servings 14 large cookies
Equipment
- Baking Sheet
- Hand mixer
- Small Saucepan
Ingredients
Pumpkin Cookies:
- 1 ⅓ cup plus 1 tbsp flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 6 tbsp unsalted butter softened
- ¾ cups packed light-brown sugar
- 6 tbsp white sugar
- 1 large egg
- ¼ cup sour cream
- ½ tsp vanilla extract
- ¾ cups canned pumpkin puree
Browned Butter Icing:
- 2 cups powdered sugar
- 5 tbsp unsalted butter
- 2 ½ tbsp half and half
- ½ tsp vanilla
Instructions
- Preheat oven to 375 degrees.
- Make the cookies by combining the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a bowl until mixed thoroughly and set aside.
- Using a hand mixer set on medium speed, whip together butter, brown sugar, and white sugar until pale and fluffy, about 3 - 4 minutes.
- Add in egg, mixing after the addition until combined. Mix in the sour cream, vanilla extract, and pumpkin puree then mix well.
- Slowly add dry ingredients and mix until combined.
- Transfer the cookie dough to a zip lock bag then cut the tip and pipe 1 1/2-inch rounds onto a parchment-lined cookie sheet, spacing cookies at least 1 inch apart.
- Bake in the oven for about 12 minutes until the tops spring back when touched. Allow cooling for several minutes on the baking sheet before transferring to a wire rack.
- Prepare the browned butter icing by measuring the powdered sugar into a mixing bowl, and set it aside.
- Brown the butter in a small saucepan over medium heat, swirling the pan occasionally. Remove from heat when the golden-brown flecks begin to appear in the center of the foamy bubbles.
- Carefully pour browned butter over powdered sugar in a mixing bowl, use a rubber spatula to scrape any excess butter and browned bits from the pan. Add the half and half and stir the mixture until smooth and creamy.
- Frost the cookies by spreading evenly over the cookies with a spoon. Side Note: Add extra half and half, about 1 - 2 tsp at a time, to the icing mixture to thin because it will thicken as it sits. Side Note: The icing is very sweet so don't put it on too thick.
- Store in an airtight container in a single layer in the refrigerator and rest at room temperature before serving.