PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
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.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
PUMPKIN SQUARES WITH BROWNED BUTTER FROSTING
I got this recipe from Mrs. Erman, my 3rd grade teacher, about a million years ago:) It's spicy and sweet and yummy, and a great dessert for Thanksgiving!
Provided by Midwest Maven
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Pumpkin Squares:.
- Preheat oven to 350 degrees. Lightly grease a 9 inch square pan.
- Beat together eggs, sugars, oil and pumpkin.
- In a separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add to egg mixture and stir well.
- Mix in raisins and nuts, and pour into pan.
- Bake 55 minutes or until lightly browned and a toothpick inserted in the center comes out clean. *Should be a cake consistency* Cool and spread with Browned Butter Frosting. Cut into bars and enjoy!
- ***I updated this recipe after the first comment about it, I had made a typo on the baking time and occasionally it takes even longer to bake than that, just do the toothpick test to gauge the doneness, sorry about the confusion!***.
- Browned Butter Frosting:.
- Melt margarine over low heat until light brown.
- In a large bowl, stir together powdered sugar, vanilla and margarine. Gradually add hot water, stirring until frosting is smooth enough to spread.
Nutrition Facts : Calories 277.6, Fat 13.8, SaturatedFat 2, Cholesterol 26.4, Sodium 192, Carbohydrate 37.8, Fiber 1.2, Sugar 29.1, Protein 2.5
ORANGE-SPICE PUMPKIN BARS WITH BROWNED BUTTER FROSTING
Tempting flavors of pumpkin pie and warm, buttery frosting--what could be better on an autumn afternoon?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 48
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening; lightly flour (or spray with baking spray with flour).
- In large bowl, beat bar ingredients with electric mixer on low speed, scraping bowl occasionally, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter evenly in pan.
- Bake 23 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In 2-quart saucepan, heat butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in powdered sugar, vanilla and enough milk until smooth and spreadable. Immediately spread frosting over cooled bars. Refrigerate about 15 minutes or until set. For bars, cut into 8 rows by 6 rows. If desired, garnish each bar with orange peel strip.
Nutrition Facts : Calories 100, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 12 g, TransFat 0 g
EASY PUMPKIN PIE SQUARES
A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat.
Provided by JRR
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
- Bake in preheated oven 15 minutes, until set.
- In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
- Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.9 g, Cholesterol 30.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 100.5 mg, Sugar 12.9 g
PUMPKIN COOKIES WITH BROWN BUTTER ICING
These soft cookies are like mini pumpkin cakes-and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of ground cinnamon, nutmeg, and ginger flavor the moist pumpkin batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 14
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.
QUICK AND EASY PUMPKIN SQUARES
With a yummy crust and pumpkin pie filling,this delicious dessert from my childhood is loved by all! My husband's boss liked it even though he doesn't like pumpkin.
Provided by FLKeysJen
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
- Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
- FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
- TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
- Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
- GARNISH with whipped cream or ice cream and serve!
PENZEY'S PUMPKIN BARS WITH BROWN BUTTER ICING
recipe from the most recent Penzey's catalog. Haven't made yet, but will soon. Both my boys love pumpkin desserts and this sounds great.
Provided by Junkintrunk
Categories Bar Cookie
Time 40m
Yield 18-24 serving(s)
Number Of Ingredients 15
Steps:
- For bars:.
- Preheat oven to 350°F.
- Cream butter.
- Add brown sugar, eggs, pumpkin, and vanilla; mix well.
- In separate bowl, sift all of dry ingredients together.
- Gradually add to the wet mixture and mix well.
- Pour into a greased 9x-inch13 pan and bake for 15-20 minutes.
- Let cool then top with brown butter icing.
- Icing directions:.
- In a heavy bottomed pan, heat butter over low heat until it is a light brown color.
- Remove from heat and add powdered sugar, vanilla, and milk.
- Whisk until smooth and well blended.
Nutrition Facts : Calories 254.1, Fat 10.9, SaturatedFat 6.7, Cholesterol 48, Sodium 169.7, Carbohydrate 38.3, Fiber 0.5, Sugar 31.8, Protein 1.7
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft cakelike texture. -Robin Nagel, Whitehall, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 9 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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