Close
Tweet
Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| allspice: 1 tsp |
| ground cinnamon: 1/2 tsp |
| ground ginger: 1/4 tsp |
| unsalted butter: 4 Tbl (softened) |
| light brown sugar (packed): 1 1/2 cups (firmly packed) |
| eggs: 2 (large//at room temperature) |
| canned pumpkin: 1 cup |
| vanilla extract: 2 tsp |
| walnuts (chopped): 1 cup |
| powdered sugar (unsifted): 2 cups |
| 2% milk: 3 Tbl |
| vanilla extract: 1 tsp |
| unsalted butter: 3 Tbl |
| walnuts (halved) |
Pumpkin Walnut Cookies With Brown Butter Frosting
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
48 min -
Servings
4 serving(s)
Tags
- 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.