It is officially fall!

Fall is my favorite season no doubt about it, I love the weather, I love the comfort food, I love curling up under the blanket, and I love watching football on Sunday, really it’s a good excuse for a nap. And I love the fall colors, in my opinion there is no other season as pretty as fall.

Sadly the poll I posted about what to bake to welcome in fall didn’t seem to work, so I am going to be baking one of those recipes for the next few weeks. For today I decided to make some simple cookies.

I use to say I don’t like pumpkin but I am beginning to think I just don’t like pumpkin pie as last year I discovered cookies and muffins I loved and these cookies were amazing. This frosting is something I have never heard of, or made before but it was amazing it was the perfect touch on top of these cookies.

Pumpkin Cookies with Brown Butter Frosting (From: Betty Crocker)

• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 3/4 cup butter or margarine, softened
• 1 teaspoon vanilla
• 1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
• 2 eggs
• 2 1/4 cups Gold Medal® all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Browned Butter Frosting

• 3 cups powdered sugar
• 1 teaspoon vanilla
• 3 to 4 tablespoons milk
• 1/3 cup butter (do not use margarine or spread; it 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.

This entry was posted on Tuesday, September 22nd, 2009 at 8:21 pm and is filed under Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.