Does anybody else loathe the time change? Ugh. It is killing me this week. Damn daylight savings time! My children are tired, cranky and just plain, nutty. The fact that we have two new kittens in the house doesn't really help either. Yes, kittens. I know. I am nuts.
My exhaustion hasn't stopped me from doing some baking. I baked some pumpkin chocolate chip cookies on Monday and then wondered...what to make with my leftover pumpkin puree? Found it :)
These cookies are soft, chewy and the frosting? Ooh! I have never made browned butter frosting before ( OK, browned butter anything ), so, this was a delicious surprise.
2/3 cup granulated sugar
2/3 cup brown sugar
3/4 cup butter or margarine
1 tsp vanilla
1/2 cup pureed pumpkin
2 1/4 cup all purpose white flour
1 tsp baking soda
1 tsp ground cinnamon
3 cups powdered sugar
1 tsp vanilla
3-4 TBSP milk
1/3 cup butter...must be butter, margarine will burn!
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.