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Pumpkin Cookies with Browned Butter Frosting

Pumpkin Cookies with Browned Butter Frosting @tableforseven #tableforsevenblog #pumpkin #cookies #brownedbutter #frosting

Pumpkin Cookies with Browned Butter Frosting- -Soft as a pillow pumpkin cookies with a creamy browned butter frosting!

Pumpkin Cookies with Browned Butter Frosting @tableforseven #tableforsevenblog #pumpkin #cookies #brownedbutter #frosting

Ingredients List:

  • Flour + Baking soda + Ground cinnamon
  • White sugar
  • Brown sugar
  • Butter
  • Vanilla
  • Eggs
  • Pumpkin puree
  • Powdered sugar
  • Butter
  • Milk

How to Brown Butter:

  • First, use real butter, not margarine. Margarine will burn! Melt the butter in a saucepan over medium high heat. Once it comes to a boil, reduce the heat and simmer. Your butter should get foamy. Continue cooking the butter until it turns brown and has a light nutty flavor. This should take about 5-7 minutes. Keep a close eye on it- – it can burn quickly! When it turns a light brown color, it’s done.
  • Remove from heat and let it cool for approx 10 minutes before adding to the mix.

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Pumpkin Cookies with Browned Butter Frosting @tableforseven #tableforsevenblog #pumpkin #cookies #brownedbutter #frosting

A few recipe notes:

  • Use real pumpkin puree , not pumpkin pie filling.
  • Don’t forget to softened your butter before. Cold butter will not give your cookies the fluffy-pillow texture.

Storage: Keep any leftover cookies in a covered container. Refrigerating them is not necessary. These cookies are OK to freeze. Freeze them in a covered container/freezer safe storage bag and they will be good for approx 2-3 months.

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Pumpkin Cookies with Browned Butter Frosting @tableforseven #tableforsevenblog #pumpkin #cookies #brownedbutter #frosting
Yield: 18-24 cookies

Pumpkin Cookies with Browned Butter Frosting

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Pumpkin Cookies with Browned Butter Frosting- -Soft as a pillow pumpkin cookies with a creamy browned butter frosting!

Ingredients

FOR COOKIES:

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2/3 cup white sugar
  • 2/3 cup brown sugar
  • 3/4 cup butter, softened
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup (15 oz can) pureed pumpkin

FOR FROSTING:

  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 3-4 TBSP milk
  • 1/3 cup butter ( no margarine)

Instructions

FOR COOKIES:

  1. Heat oven to 375°F. Line cookie sheets with parchment paper or slip mats.
  2. In a bowl, whisk together flour, baking soda and ground cinnamon. Set aside.
  3. In a mixing bowl, beat both sugars, butter and vanilla until fluffy. Beat in pumpkin and eggs until well mixed. Gradually, add in flour mixture and beat until fully combined.
  4. Drop dough by heaping tablespoonfuls onto cookie sheets.
  5. 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 before frosting

FOR FROSTING:

  1. In a mixing bowl, add powdered sugar, vanilla and 3 TBSP milk.
  2. Melt the butter in a saucepan over medium high heat. Once it comes to a boil, reduce the heat and simmer. Your butter should get foamy. Continue cooking the butter until it turns brown and has a light nutty flavor. This should take about 5-7 minutes. Keep a close eye on it- – it can burn quickly! When it turns a light brown color, it’s done.
  3. Remove from heat and let it cool for approx 10 minutes before adding to the powdered sugar mixture.
  4. 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.
  5. Generously frost cooled cookies

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Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 271Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 171mgCarbohydrates: 39gFiber: 1gSugar: 26gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

erin

Wednesday 9th of November 2011

Thanks Amanda! They are sooo good. I'm sure you'll love them :)I'm with you on the change..it's been a tough week.

Amanda @ Semi-Health Nut

Wednesday 9th of November 2011

These look FANTASTIC! I am pretty sure these will be on my Friday Favorite Finds this week!

Thanks for sharing and hope you and your kiddos can adjust a little better to the time change soon! (My body is super confused as well...even though we "gained" an hour...I'm so sleepy!)

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