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
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
- Cookies - Preheat the oven to 375 ˚F and line cookie sheets with parchment paper.
- 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.
- In a large bowl whisk together the dry ingredients. Slowly add the dry ingredients to the mixer on low and mix until just combined.
- 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.
- Bake for 10-11 minutes or until the edges just begin to brown and the cookies are set.
- Flip the cookies upside down and let cool completely on a wire rack.
- 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.
- Remove from the heat and let cool slightly. Whisk in the powdered sugar and vanilla. The mixture will be very thick.
- Whisk in the evaporated milk a tablespoon at a time until the frosting reaches a spreadable consistency.
- Spread the frosting on the bottom or flat side of each cookie.
- Let the cookies remain in the open for 1-2 hours to allow the frosting to crust over before packing.