Pumpkin Cookies With Brown Butter Icing Recipes

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
• Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
• Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
• Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

Steps:

• 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.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.

Steps:

• Heat oven to 350°F Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour).
• In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
• In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
• In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended.
• Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
• Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
• Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown.
• Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir.
• Drizzle over cake.
• High Altitude (3500-6500 ft): Heat oven to 375°F Bake 50 to 60 minutes.

Steps:

• For the Cookies Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silicone liners. Cream butter and sugar together in large bowl, then add pumpkin and egg. Mix until well blended. Stir in remaining ingredients to form a soft dough. Shape dough into 1 inch balls and place about 2 inches apart on prepared cookie sheets. Slightly flatten each dough ball. Bake for 7-10 minutes or until light golden brown. Immediately remove to cooling racks and allow to cool completely. For the Frosting In medium saucepan, heat butter over medium heat, swirling the pan to avoid burning. Continue to watch and swirl for a few minutes until light golden brown and there are a few brown pieces on the bottom of the pan, then remove from heat. Stir in powdered sugar and vanilla and then add the milk slowly as needed to reach a spreading consistency. Immediately spread frosting on cooled cookies.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine the flour, salt, cinnamon, nutmeg, cloves, baking soda, and baking powder. Stir to combine and set aside.
• In a mixer with paddle attachment, or large bowl add butter, sugar, mix to combine.
• Add egg, milk, pumpkin, and vanilla, mix until smooth.
• Slowly add flour mixture. Dough will be sticky.
• Drop dough by rounded teaspoons onto a greased cookie sheet. Slightly flatten if you prefer, the cookie will hold its shape.
• Bake for 15-20 minutes, check at 10. Remove to wire rack.
• Flor glaze:.
• In a medium bowl, add powdered sugar.
• Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
• Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
• When cookies are cool, dip top of cookie in glaze and return to rack to cool. If the glaze is too thick, add more milk to reach desired consistency and drizzle over cookies.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine white sugar, pumpkin, butter, egg, and vanilla extract in a large bowl.
• Combine flour, baking powder, and baking soda in a separate bowl. Add to pumpkin mixture until a soft dough forms.
• Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove from the oven and let cool completely, 15 to 30 minutes.
• Heat brown sugar and butter in a saucepan over medium-low heat until smooth, about 5 minutes. Remove from heat and stir in powdered sugar and vanilla extract. Spread frosting over cooled cookies.