Soft Pumpkin Cookies With Brown Butter Glaze Recipes

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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



Pumpkin Cookies with Browned Butter Frosting image

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

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
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)

SOFT AND CHEWY PUMPKIN COOKIES

I have made these cookies for years, they are soft, chewy and delicious!

Provided by Ruth

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 36

Number Of Ingredients 12



Soft and Chewy Pumpkin Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
  • In a separate bowl, mix together the oats, baking powder, cinnamon, salt, raisins and flour. Stir into pumpkin mixture.
  • Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
  • Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 23.3 g, Cholesterol 18.5 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.3 g, Sodium 86.2 mg, Sugar 14 g

8 ounces butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup raisins
2 ½ cups all-purpose flour

PUMPKIN COOKIES WITH PENUCHE FROSTING

A soft cookie with a candy frosting.

Provided by Suzanne Stull

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 48

Number Of Ingredients 16



Pumpkin Cookies with Penuche Frosting image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
  • In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 16.4 g, Cholesterol 5.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 81.5 mg, Sugar 11.8 g

1 cup shortening
½ cup packed brown sugar
½ cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped walnuts
3 tablespoons butter
½ cup packed brown sugar
¼ cup milk
2 cups confectioners' sugar

PUMPKIN COOKIES WITH BROWN BUTTER GLAZE

These cookies are so delicious. The cookies are cake-like, and paired with the brown butter glaze! Look out!

Provided by Childrens Minister

Categories     Drop Cookies

Time 30m

Yield 5 dozen, 10-12 serving(s)

Number Of Ingredients 17



Pumpkin Cookies With Brown Butter Glaze image

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.

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon clove
1/2 cup butter
1 1/2 cups sugar
1 cup pumpkin puree (canned or fresh)
1 egg
2 teaspoons vanilla
2 tablespoons milk
1/2 cup butter
3 cups powdered sugar, sifted
2 teaspoons vanilla
4 tablespoons milk

SOFT PUMPKIN COOKIES

This is a recipe my aunt made every year. I so enjoyed the soft and tasty treat! Enjoy

Provided by Monica

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 12

Number Of Ingredients 9



Soft Pumpkin Cookies image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
  • Stir in flour, baking powder and salt; mix well.
  • Drop by the tablespoon on cookie sheet and bake for 15 minutes.

Nutrition Facts : Calories 192 calories, Carbohydrate 34.4 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 150.9 mg, Sugar 17.1 g

1 cup white sugar
1 tablespoon butter
1 egg, beaten
1 teaspoon vanilla extract
1 cup pumpkin puree
½ cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

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