1/4 cup (from 15 ounce can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 Tablespoons milk
1/2 cup butter (do not use margarine or spread, it will burn)
Instructions
Heat oven to 375 degrees. 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 Tablespoons.
Bake 10 to 12 minutes or until almost no indention 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 jsut enough of the remaining 1 Tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Originally Submitted
11/29/2008
0 Out of 5 from
0 reviews
You can add this Pumpkin Cookies with browned Butter Frosting recipe to your own private DesktopCookbook.