Now that the weather has gotten colder, there’s literally nothing I want to do more than hang out in the kitchen and bake – except maybe eat everything I make, of course. Obviously pumpkin is my raison d’etre all autumn long, and this recipe for pumpkin spice cookies with brown butter frosting is on serious repeat in my house this year. They’re SO GOOD, you guys.
Who doesn’t love pumpkin spice? I’m not necessarily into the flavor when it comes to my morning latte, but in baked goods? I’m so here for it. Laurel Evans created this amazing recipe for Fine Dining Lovers and I’m so sad I’ve only just found out about it because it’s my new favorite.
Get your ingredients ready! The next time you head to the supermarket or do your shopping online, you’ll want to make sure you have your ingredients ready (and a handy kitchen scale since the measurements here need to be weighed). You’ll need 320 grams of all-purpose flour, 4g baking powder, 4.5g baking soda, 5g cinnamon, 1g ground nutmeg, 1g ground cloves, 2.5g ground salt, 110g softened butter, 300g sugar, 350g pumpkin puree, and 1 egg. For the icing, you’ll need a further 115g of unsalted butter, 240g icing sugar (sift it first!), 10ml of vanilla extract, and 30 to 60ml of milk depending on how thick you want the icing.
Now it’s time to get baking. Pre-heat your oven to 350F (175C). Then combine your dry ingredients (flour, baking powder and baking soda, cinnamon, nutmeg, cloves, and salt) in a bowl. In another bowl, cream your butter and sugar before adding the pumpkin, egg, and vanilla and beating until smooth. Mix in your dry ingredients and then drop your cookie dough in 12 equal balls on sheets and flatten them slightly. Bake them for 15 to 20 minutes – ovens vary so you’ll need to keep an eye on them.
Then it’s time for icing! Melt your butter in a saucepan over medium-high heat until it’s golden brown in color, which should take about 10 minutes. However, keep an eye on this as times vary and you don’t want to burn it. Then pour the butter into a bowl before adding sugar, vanilla, and 15ml of milk. You can keep adding milk to get the consistency you like. Make sure the cookies and frosting are cool before frosting them!
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