This Pumpkin Cookie Recipe was shared with me and I am happy to pass it on to you. A light and fluffy Pumpkin Cookie that is easy to prepare. The browned butter flavored frosting adds a touch of sweetness.
YIELD
30 servingsPREP
25 minCOOK
13 minREADY
60 minIngredients
Directions
Heat oven to 375?.
In a large bowl, beat granulated sugar, brown sugar, ¾ 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 tablespoonfulls.
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 sacepan, heat ⅓ 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 mild to make frosting creamy and spreadable.
Generously frost cooled cookies.
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