Pumpkin Cookies with Brown-Butter Icing
If you have approximately 30 minutes to spend in the kitchen, Pumpkin Cookies with Brown-Butter Icing might be an awesome lacto ovo vegetarian recipe to try. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 218 calories. This recipe serves 36. For 30 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by Brown Eyed Baker. Head to the store and pick up powdered sugar, vanillan extract, canned pumpkin, and a few other things to make it today. 1491 person were glad they tried this recipe. Overall, this recipe earns a not so tremendous spoonacular score of 19%. If you like this recipe, you might also like recipes such as Pumpkin Cookies with Brown Butter Icing, Ginger Pumpkin Bread with Maple Brown Butter Icing, and Pumpkin Buttermilk Bundt Cake with Brown Butter Icing.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1½ cups canned pumpkin
2 eggs, at room temperature
2¾ cups all-purpose flour
1½ teaspoons ground cinnamon
1¼ teaspoons ground ginger
¾ teaspoon ground nutmeg
¼ cup plus 1 tablespoon half-and-half
¾ cup half-and-half
1¼ teaspoons kosher salt
2¼ cups light brown sugar
4 cups powdered sugar
¾ cup (6 ounces) unsalted butter, at room temperature
10 tablespoons unsalted butter
2 teaspoons vanilla extract
Equipment:
baking paper
baking sheet
oven
whisk
bowl
hand mixer
spatula
wire rack
sauce pan
frying pan
offset spatula
pastry bag
Cooking instruction summary:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.3. In the bowl of an electric mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs until combined. Reduce the mixer speed to low and add the pumpkin, half-and-half and vanilla. Beat until very well blended, about 2 minutes (the batter may look grainy at this point, but don't worry, it will come together). Keep the mixer on low and gradually add the dry ingredients, mixing until just combined. Use a rubber spatula to give it a final mix, incorporating any flour on the sides and scraping the bottom of the bowl.4. Use a large cookie scoop to scoop balls of the batter onto the prepared baking sheets, leaving about 1½ inches between them. Bake for 12 to 15 minutes, or until the tops of the cookies spring back when lightly pressed. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove them to the rack to cool completely. Repeat with the remaining batter.5. To make the icing: Add the powdered sugar to a heatproof bowl. Put the butter in a small saucepan over medium heet and let it start melting. Continue cooking, swirling occasionally, until the butter becomes golden brown and smells nutty (be paitent and watch carefully, it can go from brown to burnt quickly). Remove it from the heat and pour it over the powdered sugar, scraping the browned bits from the bottom of the pan. Add the half-and-half and vanilla and stir until the icing is smooth. Using a small offset spatula, spread icing on each cookie. (If the icing stiffens before you get them all frosted, stir vigorously to lighten it up.)Note #1: You can substitute evaporated milk for the half-and-half in both the cookies and the icing.Note #2: If you don't have a cookie scoop, transfer the batter to a pastry bag fitting with a plain tip (or use a ziploc bag with the corner snipped off) and pipe 1½-inch rounds onto the prepared baking sheet.
Step by step:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
3. In the bowl of an electric mixer, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs until combined. Reduce the mixer speed to low and add the pumpkin, half-and-half and vanilla. Beat until very well blended, about 2 minutes (the batter may look grainy at this point, but don't worry, it will come together). Keep the mixer on low and gradually add the dry ingredients, mixing until just combined. Use a rubber spatula to give it a final mix, incorporating any flour on the sides and scraping the bottom of the bowl.
4. Use a large cookie scoop to scoop balls of the batter onto the prepared baking sheets, leaving about 1½ inches between them.
5. Bake for 12 to 15 minutes, or until the tops of the cookies spring back when lightly pressed.
6. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove them to the rack to cool completely. Repeat with the remaining batter.
To make the icing
1. Add the powdered sugar to a heatproof bowl.
2. Put the butter in a small saucepan over medium heet and let it start melting. Continue cooking, swirling occasionally, until the butter becomes golden brown and smells nutty (be paitent and watch carefully, it can go from brown to burnt quickly).
3. Remove it from the heat and pour it over the powdered sugar, scraping the browned bits from the bottom of the pan.
4. Add the half-and-half and vanilla and stir until the icing is smooth. Using a small offset spatula, spread icing on each cookie. (If the icing stiffens before you get them all frosted, stir vigorously to lighten it up.)Note #1: You can substitute evaporated milk for the half-and-half in both the cookies and the icing.Note #2: If you don't have a cookie scoop, transfer the batter to a pastry bag fitting with a plain tip (or use a ziploc bag with the corner snipped off) and pipe 1½-inch rounds onto the prepared baking sheet.
Nutrition Information:
covered percent of daily need
