Pumpkin Cookies with Browned Butter Frosting Recipe

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Pumpkin Cookies with Browned Butter Frosting Recipe

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The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favorite, and everyone enjoys the soft, cake-like texture. —Robin Nagel, Whitehall, Montana
MAKES:
108 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:
108 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1 cup canned pumpkin
  • 2 large eggs
  • 1/2 cup crystallized ginger, finely chopped
  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • FROSTING:
  • 2/3 cup butter, cubed
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 4 to 5 tablespoons 2% milk

Directions

Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in pumpkin, egg and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture.
Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely.
In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners’ sugar, vanilla and enough milk to achieve desired spreading consistency. Spread over cookies. Yield: about 9 dozen.
Freeze option: Freeze unfrosted cookies in freezer containers. To use, thaw in covered containers and frost as directed.
Originally published as Pumpkin Cookies with Browned Butter Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p39

Nutritional Facts

1 cookie: 93 calories, 4g fat (2g saturated fat), 14mg cholesterol, 64mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1-1/2 cups butter, softened
  • 2 cups packed brown sugar
  • 1 cup canned pumpkin
  • 2 large eggs
  • 1/2 cup crystallized ginger, finely chopped
  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • FROSTING:
  • 2/3 cup butter, cubed
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 4 to 5 tablespoons 2% milk
  1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in pumpkin, egg and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture.
  2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely.
  3. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners’ sugar, vanilla and enough milk to achieve desired spreading consistency. Spread over cookies. Yield: about 9 dozen.
Freeze option: Freeze unfrosted cookies in freezer containers. To use, thaw in covered containers and frost as directed.
Originally published as Pumpkin Cookies with Browned Butter Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p39

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