Pumpkin Spice Cookies with Brown Butter Frosting

Adapted from A Spoonful of Thyme

Yield - 5 dozen cookies


3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 1/4 cups packed brown sugar

2 eggs

1 1/2 cups pureed pumpkin

2/4 cup evaporated milk

1 teaspoon vanilla

2 3/4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoons salt

1 1/2 teaspoons cinnamon

1 1/4 teaspoons ginger

3/4 teaspoon nutmeg

3/4 teaspoon cloves

1/2 teaspoon allspice


1 1/2 sticks unsalted butter

4 cups powdered sugar

2 teaspoons vanilla

4-6 tablespoons evaporated milk

  1. Cookies - Preheat the oven to 375 ˚F and line cookie sheets with parchment paper.
  2. Add the butter and brown sugar to the bowl of a stand mixer with a paddle attachment.  Beat for about three minutes until light and fluffy.  Beat in the eggs one at a time and then add the pumpkin, milk, and vanilla.  Mix until well combined scraping the bowl as needed.
  3. In a large bowl whisk together the dry ingredients.  Slowly add the dry ingredients to the mixer on low and mix until just combined.
  4. Use a 2-tablespoon to portion the batter on a cookie sheet.  The dough is very soft.  Leave about 1 1/2” between each cookie.
  5. Bake for 10-11 minutes or until the edges just begin to brown and the cookies are set.
  6. Flip the cookies upside down and let cool completely on a wire rack.
  7. Frosting - Add the butter to a medium saucepan to melt and brown.  Watch the butter closely as it goes from yellow to brown.  Stir frequently and watch for the bubbles to subside and a nutty smell emerges.
  8. Remove from the heat and let cool slightly.  Whisk in the powdered sugar and vanilla.  The mixture will be very thick.
  9. Whisk in the evaporated milk a tablespoon at a time until the frosting reaches a spreadable consistency.
  10. Spread the frosting on the bottom or flat side of each cookie.
  11. Let the cookies remain in the open for 1-2 hours to allow the frosting to crust over before packing.

Recipe from Tracy | Pale Yellow

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