Best 5 Pumpkin Cookies With Browned Butter Frosting Recipes
Indulge in the delightful symphony of flavors with our pumpkin cookies, a culinary masterpiece that captures the essence of fall. These soft and chewy cookies are infused with warm pumpkin spice, creating a cozy and inviting aroma that fills your kitchen. Perfectly complemented by the rich and creamy browned butter frosting, each bite offers a harmonious blend of sweet and savory, leaving you craving more. With our step-by-step guide and helpful tips, you'll be able to recreate these delectable treats in the comfort of your own home. Whether you're a seasoned baker or just starting your culinary journey, our pumpkin cookies with browned butter frosting are sure to impress your taste buds and become a beloved family tradition. From gathering the finest ingredients to decorating your cookies with festive sprinkles, we'll guide you through every step, ensuring that your pumpkin cookies turn out perfect. Get ready to embark on a delightful baking adventure and create memories that will last a lifetime.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft cakelike texture. -Robin Nagel, Whitehall, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN COOKIES WITH BROWN BUTTER ICING
These soft cookies are like mini pumpkin cakes-and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of ground cinnamon, nutmeg, and ginger flavor the moist pumpkin batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
- Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
- Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
- Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
- Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
- Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
PUMPKIN BARS WITH BROWNED BUTTER FROSTING
It wouldn't be fall without pumpkin bars, and I think everyone has a favorite version. I based this recipe on one of my grandmother's, so sweet memories are baked into every batch. -Mary Wilhelm, Sparta, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, beat the first 6 ingredients until well blended. In another bowl, whisk flour, baking powder, pie spice, baking soda and salt; gradually beat into pumpkin mixture., Transfer to prepared pan. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency. Spread over bars; let stand until set.
Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 166mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
this is from a Martha Stewart magazine..cookie of the month..and oh what a month that was..these cookies are so soft and almost melt in your mouth...
Provided by grandma2969
Categories Drop Cookies
Time 27m
Yield 6 DOZEN
Number Of Ingredients 14
Steps:
- preheat oven to 375* -- line sheets with parchment paper -- use small scoop.
- whisk flour, baking powder, baking soda, salt and spices in medium bowl.set aside.
- cream 12 tbls butter and brown sugar on medium speed with paddle attachment of mixer -- about 3 minutes.
- mix in eggs, on low speed -- add pumpkin and 3/4 cup evaporated milk, 1 tsp vanilla, mix 2 minutes.add flour mixture till well combined.
- place cookies 1" apart .
- bake till tops are springy.about 12 minutes.
- let cool on sheet about 5 minutes.
- transfer to rack to cool.
- put powdered sugar in large bowl, melt remaining 10 tbls butter in small saucepan over medium heat, cook till golden brown about 3 minutes.be careful not to burn --
- pour butter over powdered sugar and remaining 5 tbls evaporated milk.
- stir till smooth --
- spread 1 tsp on each cookie.
- store in tight container -- for up to 3 days.
- THESE COOKIES ARE AWESOME.
Nutrition Facts : Calories 1303, Fat 47.8, SaturatedFat 29.4, Cholesterol 194.5, Sodium 1157.2, Carbohydrate 211.3, Fiber 2.1, Sugar 158.8, Protein 11.7
Tips:
- Use fresh pumpkin purée. Fresh pumpkin purée will give your cookies the best flavor. To make your own pumpkin purée, simply roast a pumpkin in the oven until soft, then scoop out the flesh and blend it until smooth.
- Brown the butter. Browning the butter adds a rich, nutty flavor to the frosting. To brown butter, simply melt it in a saucepan over medium heat, stirring constantly, until it turns a deep golden brown.
- Chill the dough before baking. Chilling the dough before baking will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set. Overbaking the cookies will make them dry and crumbly. The cookies are done when the edges are just beginning to brown and the centers are still slightly soft.
- Let the cookies cool completely before frosting them. This will help the frosting set properly.
Conclusion:
These pumpkin cookies with browned butter frosting are the perfect fall treat. They are soft and chewy, with a delicious pumpkin flavor. The browned butter frosting is the perfect finishing touch, adding a rich, nutty flavor. These cookies are sure to be a hit with everyone who tries them!
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