Pumpkin Cookies with Browned Butter Frosting

Enjoy these pumpkin cookies topped with browned butter frosting – a wonderful dessert treat.

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( 17 Ratings)

17 Ratings

5 Stars 53%

4 Stars 12%

3 Stars 18%

2 Stars

1 Stars 18%

Member Reviews ( 12 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 150
Fat 4 1/2g
Saturated Fat 1g
Sodium 140mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 150
Calories from Fat: 45),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 140mg; 140%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 0g 0% Sugars 17g 17% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 1 hr 10 min
Total Time 1 hr 55 min
Servings 30

Ingredients

Cookies

2/3: cup granulated sugar

2/3: cup packed brown sugar

2/3: 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

Browned Butter Frosting

2: cups powdered sugar

1: teaspoon vanilla

2: to 3 tablespoons milk

3: tablespoons butter (do not use margarine or spread; it will burn)

Directions

1 Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 2/3 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.
2 On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
3 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.
4 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.
5 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.

Did You Know?

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Expert Tips

Spice up these cookies by adding 1/8 teaspoon each ground cloves and ground ginger with the flour.

Reviews

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1 - 3 of 12 Reviews View All

Posted 11/4/2012 3:31:47 PM REPORT ABUSE desertcheetah said:

Rating:

Very tasty and not overly sweet. I skipped the frosting altogether. I did use pumpkin pie spice instead of just cinnamon though. Yum!

Posted 10/31/2012 2:59:22 PM REPORT ABUSE Deisbaby said:

Rating:

The reason for the misinformation between the directions and the recipe is that the entire recipe is modified from a Betty Crocker recipe. They simply decreased the butter from the cookies and decreased the powdered sugar, milk and butter from the frosting to make it "healthier" but they used the directions from the original recipe from Betty Crocker without making the same changes.

Posted 12/28/2011 1:21:52 PM REPORT ABUSE AStolper said:

Rating:

I just love these cookies. They are so soft and the frosting is just divine. They have great pumpkin flavor.

1 - 3 of 12 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 12/20/2011. NOTE: We do not include optional ingredients in our calculations.