PUMPKIN COOKIES WITH BROWN BUTTER ICING
These soft cookies are like mini pumpkin cakes-and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of ground cinnamon, nutmeg, and ginger flavor the moist pumpkin batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
- Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
- Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
- Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.
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
WALNUT-PUMPKIN COOKIES
These pumpkin cookies are frosted with maple frosting. There has never been a person who has not LOVED these cookies, even those who do not like pumpkin cookies. It has been a family recipe for 35 years. It has won 1st prize at a cookie exchange and at a pumpkin contest at work. I usually triple the recipe!
Provided by Dawn Hillier
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix sugar and shortening together in a bowl. Mix in egg. Add pumpkin and vanilla extract; mix well. Add flour, baking soda, baking powder, cinnamon, and salt and mix until well combined. Fold in walnuts.
- Use small teaspoons or a cookie scoop to drop rounded teaspoonfuls of cookie dough onto ungreased baking sheets.
- Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Allow to cool.
- Meanwhile, beat powdered sugar and butter together with an electric mixer until combined. Stir in milk, 1 teaspoon at a time, until a frosting consistency is reached. Fold in maple extract until thoroughly combined.
- Spread maple frosting over the cooled cookies.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 38.8 g, Cholesterol 18 mg, Fat 15.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 176.8 mg, Sugar 29.4 g
FROSTED PUMPKIN-WALNUT COOKIES
This is my adopted recipe.I have made these now and if you like pumpkin and walnuts you will like these. The original recipe didn't have any nuts in the ingredient list so I tried 1 cup and that seemed to be fine. No milk was listed so I used about 1 tablespoon in the icing. She/He also had 84 as the amount, I only got 58 cookies. Even DH, the picky one, enjoyed them.
Provided by Dorel
Categories Drop Cookies
Time 27m
Yield 58 cookies
Number Of Ingredients 14
Steps:
- Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition.
- Stir in pumpkin and vanilla.
- Combine flour, baking powder, salt, and pumpkin pie spice.
- Gradually add to creamed mixture, mixing well.
- Stir in walnuts.
- Chill for at least 1 hour or until ready to bake.
- Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
- Bake at 375F for 11-12 minutes.
- Cool on wire racks.
- Frost with Maple Frosting.
- (Maple Frosting).
- Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
- Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
- Add maple extract, and beat well.
Nutrition Facts : Calories 97.3, Fat 3.9, SaturatedFat 1.7, Cholesterol 12.8, Sodium 64.2, Carbohydrate 14.9, Fiber 0.3, Sugar 10.2, Protein 1.1
PUMPKIN COOKIES WITH PENUCHE FROSTING
A soft cookie with a candy frosting.
Provided by Suzanne Stull
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 48
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
- In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 16.4 g, Cholesterol 5.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 81.5 mg, Sugar 11.8 g
PUMPKIN WALNUT COOKIES
Make and share this Pumpkin Walnut Cookies recipe from Food.com.
Provided by 1 Baker
Categories Drop Cookies
Time 1h15m
Yield 5 dozen cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- For Cookies:.
- Combine butter,brown sugar and sugar in large mixer bowl.
- Beat at medium speed,scraping bowl often, until creamy. Add pumpkin, egg and vanilla extract.
- Continue beating for 1 to 2 minutes or until well mixed. Reduce speed to low; beat in flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt.
- Stir in 1 cup walnuts by hand. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes or until set. remove to wire racks to cool completely.
- For frosting.
- COMBINE powdered sugar, butter, cream cheese, vanilla extract and pumpkin pie spice in medium mixer bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts.
PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING
this is from a Martha Stewart magazine..cookie of the month..and oh what a month that was..these cookies are so soft and almost melt in your mouth...
Provided by grandma2969
Categories Drop Cookies
Time 27m
Yield 6 DOZEN
Number Of Ingredients 14
Steps:
- preheat oven to 375* -- line sheets with parchment paper -- use small scoop.
- whisk flour, baking powder, baking soda, salt and spices in medium bowl.set aside.
- cream 12 tbls butter and brown sugar on medium speed with paddle attachment of mixer -- about 3 minutes.
- mix in eggs, on low speed -- add pumpkin and 3/4 cup evaporated milk, 1 tsp vanilla, mix 2 minutes.add flour mixture till well combined.
- place cookies 1" apart .
- bake till tops are springy.about 12 minutes.
- let cool on sheet about 5 minutes.
- transfer to rack to cool.
- put powdered sugar in large bowl, melt remaining 10 tbls butter in small saucepan over medium heat, cook till golden brown about 3 minutes.be careful not to burn --
- pour butter over powdered sugar and remaining 5 tbls evaporated milk.
- stir till smooth --
- spread 1 tsp on each cookie.
- store in tight container -- for up to 3 days.
- THESE COOKIES ARE AWESOME.
Nutrition Facts : Calories 1303, Fat 47.8, SaturatedFat 29.4, Cholesterol 194.5, Sodium 1157.2, Carbohydrate 211.3, Fiber 2.1, Sugar 158.8, Protein 11.7
PUMPKIN WALNUT COOKIES WITH CARAMEL CREAM CHEESE FROSTING
I picked up the latest issue of Taste of Home, Best-Loved Cookies and Bars. Because of the season, I wanted to make pumpkin cookies. When I couldn't decide between 2 recipes, I smooshed them together and made it my own, especially the frosting. A touch of maple syrup adds a hint of the holidays and the cream cheese adds a rich, creamy texture to the frosting and keeps it not too sweet. These are easy to make and sooo delicious. Don't be afraid of the thick mixture, especially after adding the walnuts. This produces a soft, moist, chewy, cake-like cookie. If you're not a stickler for smooth edges or are in a rush, refrigeration isn't necessary. It just stays more formed and doesn't create little points after being scooped (especially from a cookie scooper). These cookies don't spread out much, so you can place them closer together on the cookie sheet to bake more at a time. Cooking time is bake time + making the frosting.
Provided by caffeine junkie
Categories Drop Cookies
Time 40m
Yield 7 dozen
Number Of Ingredients 21
Steps:
- For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla.
- In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours.
- When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.).
- Cool for 1 minute on pan. Move to wire rack to cool.
- For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.
- Stir in maple syrup (or flavoring) and vanilla extract. Cool completely.
- In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.
- Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies.
- NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!
Nutrition Facts : Calories 1183.5, Fat 54.4, SaturatedFat 22.1, Cholesterol 118.8, Sodium 589, Carbohydrate 166.8, Fiber 4.1, Sugar 118.1, Protein 14.6
PUMPKIN WALNUT COOKIES WITH BROWN BUTTER FROSTING
Make and share this Pumpkin Walnut Cookies With Brown Butter Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h28m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°; to make the cookies-in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
- In another bowl, cream the butter and sugar until evenly combined.
- Add in the eggs, pumpkin, and vanilla; beat well.
- Add the dry ingredients and mix thoroughly; stir in the walnuts.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
- *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
- Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
- To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
- In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
- Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
- When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
- Let icing set before stacking the cookies or they will stick together.
Nutrition Facts : Calories 106.4, Fat 3.6, SaturatedFat 1.3, Cholesterol 13.4, Sodium 90, Carbohydrate 17.6, Fiber 0.5, Sugar 11.8, Protein 1.4
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PUMPKIN WALNUT COOKIES RECIPE | LAND O’LAKES
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4.8/5 (23)Total Time 1 hr 1 minServings 60Calories 100 per serving
- Combine 1 cup butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and 1 teaspoon vanilla. Continue beating until well mixed. Add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in 1 cup walnuts.
- Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool completely.
- Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.
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