Pumpkin Cookies with Browned Butter Frosting

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

Prep Time

1:10

Hr:Mins

Total Time

1:55

Hr:Mins

Makes

About 2 1/2 dozen cookies

2/3

cup granulated sugar

2/3

cup packed brown sugar

3/4

cup butter or margarine, softened

teaspoon vanilla

1/2

cup (from 15-oz can) pumpkin (not pumpkin pie mix)

eggs

2 1/4

cups Gold Medal® all-purpose flour

teaspoon baking soda

teaspoon ground cinnamon

1/2

teaspoon salt

Browned Butter Frosting

cups powdered sugar

teaspoon vanilla

to 4 tablespoons milk

1/3

cup butter (do not use margarine or spread; it will burn)

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.

Makes About 2 1/2 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Special Touch

Spice up these cookies by adding 1/8 teaspoon each ground cloves and ground ginger with the flour.

Substitution

Instead of making Browned Butter Frosting, use a 1-pound container of Betty Crocker® Rich & Creamy dulce de leche (caramel) frosting.

Nutrition Information:

1 Serving (1 Cookie)

Calories 190

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 4 1/2g,
Trans Fat 0g),

Cholesterol 30mg;
Sodium 135mg;
Total Carbohydrate 29g

(Dietary Fiber 0g,
Sugars 21g),

Protein 2g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Pumpkin Cookies with Browned Butter Frosting

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens