Pumpkin Cookies

Name: Pumpkin Cookies
Total time: 1 h
Yield: 4
Cuisine: U.S.
Ingredients: All purpose flour; Baking Powder; Bicarbonate of soda; Cinnamon; Nutmeg; Cloves; Salt; Butter; Sugar; Pumpkin; Eggs; Butter; Icing sugar; Vanilla extract; Milk

Learn how to make pumpkin cookies with a creamy brown butter icing: a classic American recipe by the foodblogger Laurel Evans

BYLaurel Evans,

Journalist

30 March, 2012

serves for

total time

1 HR 0 MIN

ingredients

All purpose flour

320 g, all-purpose

Baking powder

4 g

Bicarbonate of soda

4,35 g

Cinnamon

5 g, ground

Nutmeg

1 g, ground

Cloves

1 g, ground

Salt

2,5 g

Butter

110 g, softened

Sugar

300 g

Pumpkin

350 g, puree

Eggs

Butter

115 g, unsalted

Icing sugar

240 g, sifted

Vanilla extract

10 ml, pure

Milk

30 to 60 ml

Preparation

Preheat oven to 175°C.
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 15 ml milk; stir until smooth.
If the icing is too thick, add another tablespoon milk, a little at a time, until consistency is spreadable.
Let cool 5 minutes.
Use immediately.