Pumpkin Cookies with Browned Butter Frosting

October 26, 2017
Pumpkin Cookies with Browned Butter Frosting from Table for Seven

Soft pumpkin cookies with a creamy and sweet browned butter frosting!

Pumpkin Cookies with Browned Butter Frosting from Table for Seven


We are headed back into the archives again today!

Way back to 2011, to be more precise. 

These lovely cookies were the first pumpkin recipe around here, just about two months after I started my little food blog. 

While there are a good handful of pumpkin recipes in the index now, these are by far, my favorite pumpkin recipe that has been shared. 

My family agrees, but, my readers? Um..not that much. They have received some traffic and attention, but, not nearly as much as they deserved. Not because they aren't delicious..no!  

Honestly, my first pictures weren't that great (like many others from the time period!), so, I gave the post a little makeover. New pictures and all.

Guys, these cookies are ah-maz-ing!  They are like little pillows of pumpkin goodness and then are all frosted up with a browned butter frosting. 

Also, if you haven't make browned butter before, don't worry.  It's easy.  No, for real. If I can do it, pretty much anybody can.  Just remember, to keep a close eye on it, keep whisking it and use real butter. Margarine will burn!

A perfect cookie for the fall season! Grab some pumpkin and bake these Pumpkin Cookies with Browned Butter Frosting pronto!

🍪Looking for more cookie recipes? Just click here! 🍪


Pumpkin Cookies with Browned Butter Frosting from Table for Seven


Pumpkin Cookies with Browned Butter Frosting
Pumpkin Cookies with Browned Butter Frosting from Table for Seven
by Table for Seven
Prep Time: 00:30
Cook Time: 00:10
Ingredients (18-24 cookies)
    FOR COOKIES
    • 2 1/4 cups flour
    • 2/3 cup white sugar
    • 2/3 cup brown sugar
    • 3/4 cup butter, softened
    • 1 tsp vanilla
    • 2 eggs
    • 1/2 cup (15 oz can) pureed pumpkin
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    FOR FROSTING
    • 3 cups powdered sugar
    • 1 tsp vanilla
    • 3-4 TBSP milk
    • 1/3 cup butter ( no margarine)
    Instructions
    FOR COOKIES
    Heat oven to 375°F. Line cookie sheets with parchment paper or slip mats.
    In a bowl, whisk together flour, baking soda and ground cinnamon. Set aside.
    In a mixing bowl, beat both sugars, butter and vanilla until fluffy.
    Beat in pumpkin and eggs until well mixed.
    Gradually, add in flour mixture and beat until fully combined.
    Drop dough by heaping tablespoonfuls onto cookie sheets.
    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 before frosting
    FOR FROSTING
    In a mixing bowl, add powdered sugar, vanilla and 3 TBSP milk.
    In a saucepan, heat 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.

    Pumpkin Cookies with Browned Butter Frosting from Table for Seven

    2 comments

    1. These look FANTASTIC! I am pretty sure these will be on my Friday Favorite Finds this week!

      Thanks for sharing and hope you and your kiddos can adjust a little better to the time change soon! (My body is super confused as well...even though we "gained" an hour...I'm so sleepy!)

      ReplyDelete
    2. Thanks Amanda! They are sooo good. I'm sure you'll love them :)
      I'm with you on the change..it's been a tough week.

      ReplyDelete