Pumpkin Cookies with Brown Butter Icing
- 1/2 c. butter softened
- 3/4 c. white sugar
- 3/4 c. packed brown sugar
- 1 c. canned pumpkin puree
- 1 egg
- 1 tsp. vanilla
- 2 1/2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. clove
- 1 tsp. pumpkin pie spice
- 3 c. powdered sugar
- 1/2 c. unsalted butter
- 1/4 c. milk
- 2 tsp. vanilla
In a large mixing bowl, cream together the butter and sugars.
Add pumpkin, egg, and vanilla; beat until well-blended.
In another large bowl, combine remaining ingredients (all the dry cookie ingredients).
Add dry ingredients to pumpkin mixture and beat until just combined.
Drop on cookie sheets by tablespoonfuls, and flatten slightly.
Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.
Remove cookies to a wire rack. Cool completely.
Place the powdered sugar in a medium bowl, and set aside.
Melt butter in a small saucepan over medium heat, stirring frequently, until golden brown. It will develop brown flecks and a nutty fragrance, about 10 minutes.
Remove from heat, cool 2-3 minutes, and pour over powdered sugar.
Add milk and vanilla, and vigorously whisk the mixture until smooth. Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
Spread approximately 1 tablespoon of icing onto each cookie. Allow to set. Enjoy!