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Pumpkin Cookies with Browned Butter Frosting

pumpkin cookies with browned butter frosting Dessert
  • Prep 1 hr 10 min
  • Total 1 hr 55 min
  • Servings 30

It’s not fall until you’ve got a plate of warm-from-the-oven pumpkin cookies in front of you, but these are no ordinary pumpkin cookies. While they’ve got the sweet flavor, warm spices and moist texture you’d expect, that’s not all they’ve got going. A scene-stealing brown butter frosting adds just the right amount of richness and sweetness to take these over the top. (In our experience, even pumpkin skeptics have a hard time resisting.) And while we don’t like to play favorites, we’d be lying if we didn’t mention this recipe is high on our list of unbeatables. Not that you should take our word for it, better to try for yourself, which is part of the beauty of this 100 percent-scratch recipe—the whole thing comes together in just over an hour! So what are you waiting for? MORE+ LESS-

Updated October 7, 2019
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

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)

Steps

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  • 1
    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.
  • 2
    On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Expert Tips

  • Spice up these cookies by adding 1/8 teaspoon each ground cloves and ground ginger to the dry ingredients. Then, garnish frosted cookies with a dusting of cinnamon.
  • Instead of making Browned Butter Frosting, use a 1-pound container of Betty Crocker® Rich & Creamy dulce de leche (caramel) frosting.
  • It’s important to use canned pumpkin, rather than pumpkin pie filling, in this recipe. The difference between the two is that the latter includes spices and additional sugar, while the canned pumpkin is simply puree. Using the plain version will give you better control over the flavor of your cookies and lead to better results.
  • If you’re a fan of pumpkin desserts, you’ll want to check out the Great Pumpkin Recipe List great pumpkin recipe list for the rest of Betty’s best.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
190
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
30mg
11%
Sodium
135mg
6%
Potassium
45mg
1%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
21g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • When an ingredient becomes so popular that it’s almost eclipsed the season it’s come to represent, you might expect the ingredient to be exotic and difficult to come by. But nope, plain old pumpkin — the squash once used mostly for carving into jack-o’-lanterns on Halloween and baking into pies come Thanksgiving — is everywhere starting as early as August. And even with the plethora of pumpkin recipes out there, it’s not hard for us to decide which recipe to bake when we’re ready for a taste of fall! These perfectly spiced pumpkin cookies are chewy, moist and made from scratch. The healthy dollop of brown butter frosting adds the perfect amount of sweetness and transforms these cookies into showstoppers fit for any fall party! Discover more pumpkin cookie recipes to make to make this season. And if you really love pumpkin season, check out the rest of our pumpkin pies, pumpkin cakes, pumpkin breads and more pumpkin recipes!

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