Wednesday, November 7, 2012

Pumpkin Cookies with Brown Butter Frosting

I was in charge of my son's pre-school group today. We learned about the letter "I." Coming up with a snack idea that started with our letter of the day was tougher than I thought it would be, so I told the kids we were having "iced cookies" and called it good. But really, I just wanted an excuse to make these delectable treats.

This is my second year making these cookies and they might be the yummiest pumpkin treat I've had. The cookie on its own is tasty but top it with the brown butter frosting and it's out of this world good. If you're looking for a pumpkin cookie but are tired of the same old ones (you know which one I'm talking about), give this version a try. You won't be sorry.

(Photo courtesy of Mel's Kitchen Cafe.com)

Pumpkin Cookies with Brown Butter Frosting
(Makes 2-3 dozen cookies)

Cookies:
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting:
3 tablespoons butter
1/4 cup heavy cream
1/2 cup packed light brown sugar
Pinch of salt
2 cups powdered sugar
1 teaspoon vanilla

Preheat the oven to 350 degrees. In a large bowl, cream together butter and sugars for the cookies. Add the egg and vanilla and mix well. Stir in the pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add the dry mixture to the pumpkin batter and mix until combined. Drop the dough by large tablespoonfuls onto a lightly greased cookie sheet (or use a silpat). Bake for 10-12 minutes.

For the frosting, in a medium saucepan, cook the butter over medium high heat until browned, stirring frequently to prevent burning. Then add the cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in one cup powdered sugar and vanilla. Cool the frosting to room temperature and then stir in the remaining one cup powdered sugar. Spread the frosting over the cooled cookies.