Pumpkin Cookies with Browned Butter Frosting

Name: Pumpkin Cookies with Browned Butter Frosting
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 9 dozen.
Ingredients: 1-1/2 cups butter, softened; 2 cups packed brown sugar; 1 cup canned pumpkin; 2 large Eggland's Best 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

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

Ingredients

1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup canned pumpkin
2 large Eggland's Best 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.

Freeze option: Freeze unfrosted cookies in freezer containers. To use, thaw in covered containers and frost as directed.