Pumpkin Cookies with Browned Butter Frosting

  • Prep 1 hr 10 min
  • Total 1 hr 55 min
  • Servings 30

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

  • 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.

  • 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 Facts

Serving Size: 1 Cookie
Calories
190
Calories from Fat
60
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.
© 2024 ®/TM General Mills All Rights Reserved