1/3 cup butter (do not use margarine or spread; it will burn)
Instructions
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.
Serving
Suggestions
30 Servings
Originally Submitted
9/28/2016
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