SOFT PUMPKIN COOKIES WITH BROWN BUTTER GLAZE
These Soft Pumpkin Cookies taste like they came straight from a bakery! A super soft, fluffy, and THICK pumpkin cookie that just melts in your mouth, topped with a browned butter icing that will knock your socks off.
Provided by Karen
Categories Dessert
Time 29m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a few baking sheets with silicone baking mats or parchment paper. These cookies tend to stick, so I highly recommend some sort of liner instead of baking straight on the pan.
- In a large bowl or stand mixer, beat the butter for about 2 minutes, until it is smooth and creamy. Scrape down the sides and bottom of the bowl to make sure there are no lumps.
- Add 3/4 cup granulated sugar and 3/4 cup brown sugar. Beat 1 minute until fluffy.
- Add 1 cup pumpkin puree (make sure it's not pumpkin pie filling!)
- Add 1 and 1/2 teaspoons vanilla and 1 large egg. Beat until combined, scraping sides. The dough will look kind of grainy at this point.
- Use a spoon to measure your flour into your measuring cup, then level off the top. Add the 2 and 1/2 cups flour to the bowl, but don't mix yet.
- Make a well in the center of the flour, and add 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1 and 1/2 teaspoons pumpkin pie spice. Use your teaspoon to stir these ingredients into the flour a bit so you don't end up with any clumps of baking soda in your cookies.
- Turn the mixer on and combine the dry and wet ingredients. Mix ONLY until combined and no more. Use a spatula to scrape the bottom of the bowl. If you see any streaks, mix it some more. Do not over mix, or your dough will be tough.
- Use two spoons to drop the cookie dough onto the prepared pans. The dough is more like a batter; very wet and sticky. I tried using a cookie scoop but it just sticks too much. I scraped up a heaping tablespoon of dough with one spoon (I used a larger soup spoon) and scraped it onto the pan using another spoon. It doesn't need to be an exact ball shape. Leave about 2 inches of space in between each cookie.
- Bake in the preheated oven for 12-14 minutes, or until the cookies are no longer shiny on top. Normally I under-bake my cookies to keep them chewy, but these cookies are more like tiny little pumpkin cakes; nobody wants raw batter in the center of a cake. If the shine from the top of the cookies is completely gone, take them out. They should be nice and tall and puffy.
- Let the cookies cool and set up on the pan for about 5 minutes.
- Transfer the cookies to a wire rack to cool completely. I always cheat and throw my cooling rack directly in the freezer to speed up the cooling process. Takes like 5 minutes, and then you can glaze right away.
- To make the icing: In a small saucepan, add 3 tablespoons salted butter. Turn the heat to medium and let the butter melt. Keep the heat on medium and don't walk away. Stir occasionally. Soon the butter will bubble and form a thick white foam on top. After that, the foam will recede a little bit and you will start to see little brown "bits" forming on the bottom of the pan. Stir them up and take a whiff. If you see brown specks and your butter has taken on a nutty aroma, your butter is browned. Take it off the heat right away. The whole process doesn't take more than 3-4 minutes for this amount of butter. It goes from browned to burned real quick, so pay attention!
- Place a strainer over the top of the saucepan, and add 3 cups of powdered sugar (I did it 1 cup at a time). Sift the powdered sugar into the butter. (You might be thinking "I don't have time for sifting. Sifting is for suckers." That's what I thought the first time I made this, and my icing was lumpy. No amount of whisking smoothed it out, and I ended up pressing my finished glaze through a strainer. Don't be like me.)
- Once you've added all the powdered sugar, add 4 tablespoons of cream or milk. Whisk it all together until smooth. At this point you can add more powdered sugar or cream/milk, depending on the consistency you want for your glaze. If you want it to be thicker (more like frosting) add less milk/cream. You can also add a bit more powdered sugar.
- Once the cookies have cooled completely, drizzle over the tops of each cookie.
- These cookies don't do well stored in a tupperware, they are too moist. It's better to store them on a plate with plastic wrap loosely covering them (once the glaze has set). I'm a huge fan of warm cookies, but these ones are actually really delicious when chilled in the fridge. Try it out!
Nutrition Facts : ServingSize 1 g, Calories 200 kcal, Fat 6 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 181 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 25 g, Protein 2 g, TransFat 1 g, UnsaturatedFat 3 g
PUMPKIN COOKIES WITH BROWN BUTTER GLAZE
These cookies are so delicious. The cookies are cake-like, and paired with the brown butter glaze! Look out!
Provided by Childrens Minister
Categories Drop Cookies
Time 30m
Yield 5 dozen, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine the flour, salt, cinnamon, nutmeg, cloves, baking soda, and baking powder. Stir to combine and set aside.
- In a mixer with paddle attachment, or large bowl add butter, sugar, mix to combine.
- Add egg, milk, pumpkin, and vanilla, mix until smooth.
- Slowly add flour mixture. Dough will be sticky.
- Drop dough by rounded teaspoons onto a greased cookie sheet. Slightly flatten if you prefer, the cookie will hold its shape.
- Bake for 15-20 minutes, check at 10. Remove to wire rack.
- Flor glaze:.
- In a medium bowl, add powdered sugar.
- Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
- Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
- When cookies are cool, dip top of cookie in glaze and return to rack to cool. If the glaze is too thick, add more milk to reach desired consistency and drizzle over cookies.
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 30
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. In large bowl, 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. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
- 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.
- 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.
- 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. Generously frost cooled cookies.
Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g
~ VANISHING PUMPKIN COOKIES & BROWN SUGAR GLAZE ~
What a wonderful aroma that fills the house as these delicious cookies bake. The creamy caramel icing tops these gems off perfectly! My first batch vanished before I placed the second pan in the oven. Make some for your family, they'll be happy you did. Enjoy!
Provided by Cassie *
Categories Cookies
Time 20m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degree F. In a large bowl, cream the sugar and shortening. Beat in eggs, one at a time. Beat in pumpkin. In a separate bowl, mix together the flour, salt spices and baking powder. Beat the flour mixture into the pumpkin mixture until thoroughly mixed. Stir in nuts.
- 2. On a greased sheet-pan drop by teaspoonfuls or I use my smallest cookie scoop. Bake for 10 minutes, cool on rack.
- 3. Frosting: In a med saucepan, cook the milk, sugar and butter until sugar and butter is melted.
- 4. Remove from heat and cook at least until lukewarm. Whisk in vanilla and sugar until smooth.
- 5. Frost cookies and enjoy. Cover leftovers in container.
PUMPKIN SCONES WITH BROWN BUTTER GLAZE
Awesome, moist scones made with the seasonal favorite pumpkin and topped off with a mouth-watering brown butter glaze.
Provided by RainbowJewels
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
- Pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. Mix pecans into dough.
- Turn dough out onto a lightly floured surface and pat into two equal-size circles. Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
- Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
- Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
- Beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over cooled scones.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.9 g, Cholesterol 38.9 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 9.6 g, Sodium 304.1 mg, Sugar 12.2 g
GLAZED SOFT PUMPKIN COOKIES
I got this recipe from the Chicago Sun Times. A couple of families were going to a corn maze and I brought these along. They were a hit! They were the perfect fall dessert. These cookies are very soft. My husband doesn't like chewy cookies but when we referred to them as little breads, he loved them.
Provided by Carrlin
Categories Drop Cookies
Time 28m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease baking sheets.
- In medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
- In large mixer bowl, beat sugar and butter until well-blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Add nuts, if desired. Drop by rounded tablespoon onto prepared cooking sheets. Bake 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- To prepare glaze: In small bowl, combine all ingredients until smooth. Drizzle glaze over cooled cookies.
Nutrition Facts : Calories 119.9, Fat 3.2, SaturatedFat 1.9, Cholesterol 13, Sodium 105.7, Carbohydrate 22, Fiber 0.3, Sugar 14.9, Protein 1.2
PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE
Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
- Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
- Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
- Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
- Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
- Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams
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