Friday, March 14, 2008

Forever Fall

In my quest to clear the pantry before Spring, I found a can of pumpkin puree. I made the pumpkin pie muffins, which were really good, but didn't use the entire can of pumpkin. Not that I'm complaining...pumpkin is probably one of my most favorite foods. I remembered many of my Nesties raving about these cookies back in October and November, so I thought I'd take a crack at them. Oh. My. Goodness. These are my new favorite non-chocolate cookie. Wow. Don't wait until Fall to make them.



Pumpkin Cookies with Browned Butter Icing
adapted from "What's Cooking in the Orange Kitchen"
originally from Betty Crocker's Fall Baking

Ingredients:

2/3 c. granulated sugar
2/3 c. packed brown sugar
3/4 c. unsalted butter, softened
1 tsp. vanilla
1/2 c. pumpkin puree
2 eggs
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1/2 tsp. salt


Browned Butter Frosting

3 c. powdered sugar
1 tsp. vanilla
3 to 4 TBSP milk
1/3 c. unsalted butter
1/8 tsp. freshly grated nutmeg

Directions:

1. Preheat oven to 375°F.

2. In the bowl of a stand mixer fitted with the paddle attachment, 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.

3. Beat in pumpkin and eggs until well mixed.

4. Turn mixer down to low speed and beat in flour, baking soda, cinnamon and salt.

5. 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.

6. 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.

7. 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.

8. Generously frost cooled cookies.

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