Pumpkin Cookies With Brown Butter Frosting

Ingredients

Cookies

• 1/2 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 can pumpkin puree
• 1 egg
• 1 tsp vanilla bean paste (extract works too, but use the paste if you can because it’s much better!!)
• 2.5 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp pumpkin pie spice

Frosting

• 3 cups powdered sugar
• 1/2 cup butter
• 1/4 cup milk
• 2 tsp vanilla bean paste

Directions

1. Preheat oven to 350 degrees
2. In a large mixing bowl cream together the butter and sugars. Add pumpkin, egg, and vanilla and then beat until well blended
3. In another large bowl combine remaining ingredients (all the dry cookie ingredients). Add dry ingredients to pumpkin mixture and beat until just combined. It will be THICK!
4. Use a tablespoon cookie scoop and drop dough onto cookie sheets. This usually makes 38-40 smallish cookies and takes a few cookie sheets for me!
5. Bake for 10 mins and then remove and let cool completely. They won’t look done when you take them out but they will continue to cook a little more as they cool!
6. After cookies are completely cooled start the icing. Place powdered sugar in a large bowl and set aside
7. Melt butter in a small saucepan over medium low heat, stirring frequently. The butter will foam and then the foam will dissipate and it’ll turn a deep golden brown and smell nutty! After that it is done. It should take about 10 minutes or so. Once the butter starts to foam watch it very closely because it can burn quickly!
8. Remove from heat and let cool for 3 minutes and then carefully pour over the powdered sugar
9. Add milk and vanilla and whisk until smooth! Itll be pretty thick, I usually add a splash of milk to thin it out a tiny bit but you don’t want it super runny!
10. Use a small spoon and spoon frosting over cooled cookies, it’ll set after a few minutes!