I just love fall. The crunchy leaves, the crisp cool of the air and the pumpkin. All the pumpkin! I have even been enjoying pumpkin creamer in my coffee this past week. I can’t wait until Thanksgiving to have some pumpkin pie, too. But until then, I’ll just enjoy some of these Pumpkin Spice Cookies with Creamy Brown Butter Icing. Yum! Won’t you join me?
Pumpkin Spice Cookies With Creamy Brown Butter Icing
Ingredients
For the Pumpkin Spice Cookies
11oz all-purpose flour
1 level teaspoon baking powder
1 heaped teaspoon baking soda
1 1/2 teaspoon cinnamon
A pinch ground nutmeg
A pinch ground cloves
1/4 teaspoon of ground salt
4oz softened butter
10.5oz sugar
12oz pumpkin puree
1 egg
For the Brown Butter icing
4oz unsalted butter
8.5oz sifted icing sugar
Vanilla extract
2 teaspoons pure vanilla extract
30 to 60ml of milkInstructions
1. Preheat oven to 175°C/347°F.
2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
3. In a medium bowl, cream together the butter and sugar.
4. Add pumpkin, egg, and vanilla, and beat until creamy.
5. Mix in dry ingredients.
6. Drop on cookie sheet and flatten slightly.
7. Bake for 15 to 20 minutes in the preheated oven.
8. Cool cookies, then frost.
9. Melt butter in a saucepan over medium-high heat until golden brown in color, about 10 minutes.
10. Pour butter into a bowl, and add sugar, vanilla, and 15 ml milk; stir until smooth.
Tip: If the icing is too thick, add another tablespoon milk, a little at a time, until consistency is spreadable.
Let cool for 5 minutes and use immediately.
Recipe submitted by the food blogger Laurel Evans as featured by Fine Dining Lovers.
