Pumpkin Cookies with Browned Butter Frosting

Name: Pumpkin Cookies with Browned Butter Frosting
Prep time: 1 h 10 min
Total time: 1 h 55 min
Yield: 30
Ingredients: 2/3 cup granulated sugar; 2/3 cup packed brown sugar; 3/4 cup butter or margarine, softened; 1 teaspoon vanilla; 1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix); 2 eggs; 2 1/4 cups Gold Medal™ 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; 1/3 cup butter (do not use margarine or spread; it will burn)

1 Hour 10 Minutes Prep1 Hour 55 Minutes Total
30 Servings
190 Calories per Serving

Pumpkin and spice star in a melt-in-your-mouth cookie topped with a special homemade frosting.

Ingredient List

Cookies

2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Browned Butter Frosting

3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

Preparation

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.

Tips

Spice up these cookies by adding 1/8 teaspoon each ground cloves and ground ginger with the flour.
Instead of making Browned Butter Frosting, use a 1-pound container of Betty Crocker® Rich & Creamy dulce de leche (caramel) frosting.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 7g 11%, Saturated Fat 4 1/2g 22%, Cholesterol 30mg 11%, Sodium 135mg 6%, Potassium 45mg 1%, Total Carbohydrate 29g 10%, Dietary Fiber 0g 0%, Vitamin A 15%, Vitamin C 0%, Calcium 0%, Iron 4%, Vitamin D 0%, Vitamin E 0%, Thiamin 6%, Riboflavin 4%, Niacin 2%, Vitamin B6 0%, Folic Acid 4%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 2%, Magnesium 0%, Zinc 0%, Selenium 6%, Copper 0%, Manganese 6%

Other Nutrients (Amount per serving)

Calories 190, Calories from Fat 60, Trans Fat 0g, Monounsaturated Fat 2g, Polyunsaturated Fat 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 21g, Protein 2g, Beta-Carotene 20%, Omega-3 0g, Carbohydrate Choice 2, Starch 1/2, Fruit 0, Other Carbohydrate 1 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 2tsp