Pumpkin Spice Cookies with Creamy Brown Butter Icing

 

From Food Blogger Laurel Evans, featured by Fine Dining Lovers

For the cookies:

1-1/2 cups all-purpose flour

4 grams baking powder

4-1/2 grams baking soda

5 grams cinnamon

1 gram ground nutmeg

1 gram ground cloves

2.5 grams ground salt

110 grams softened butter

300 grams sugar

350 grams pumpkin puree

1 egg

 

For the brown butter icing:

115 grams unsalted butter

240 grams sifted icing sugar

Vanilla extract

10 milliliters pure vanilla extract

30 to 60 milliliters milk

Preheat oven to 350 degrees F.

 

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.

 

In a medium bowl, cream together the butter and sugar. Add pumpkin, egg and vanilla, and beat until creamy. Mix in dry ingredients.

 

Drop on cookie sheet and flatten slightly.

 

Bake for 15 to 20 minutes in the preheated oven.

 

Cool cookies, then frost.

 

Melt butter in a saucepan over medium-high heat until golden brown in color, about 10 minutes. Pour butter into a bowl, and add sugar, vanilla and milk; stir until smooth.

 

Tip: If the icing is too thick, add another tablespoon milk, a little at a time, until consistency is spreadable.

 

Let cool for 5 minutes and use immediately.

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