Pumpkin Cookies with Browned Butter Frosting

“The recipe for these pleasantly spiced pumpkin cookies won a champion ribbon at our local county fair. These are a family favourite, and everyone enjoys the soft cake-like texture.” —Robin Nagel, Whitehall, Montana

Pumpkin Cookies With Browned Butter Frosting Exps Pcbz19 134480 C04 26 1b 2Taste of Home
Servings Prep Time Cook Time
9dozen 25minutes 10minutes/batch + cooling
Servings Prep Time
9dozen 25minutes
Cook Time
10minutes/batch + cooling
Portions: dozen
Portions: dozen
  1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture.
  2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely.
  3. In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.
  4. Freeze option: Freeze unfrosted cookies in freezer containers. To use, thaw in covered containers and frost as directed.
Recipe Notes

Nutrition Facts
1 cookie: 93 calories, 4g fat (2g saturated fat), 14mg cholesterol, 64mg sodium, 14g carbohydrate (9g sugars, 0 fibre), 1g protein.