Earlier this month, I provided you with a few recommendations for celebrating Halloween this year without sending the little ones out trick or treating. As I noted then, the news that the best part of Halloween was off was sure to result in some frowns, though I suspect that some of the suggestions — and in particular the candy scavenger hunt — will turn those frowns upside down.
So will baking up a batch of these yummy pumpkin spice cookies iced with a delectable brown butter frosting. It’s a classic American recipe that was developed by food blogger Laurel Evans and featured by Fine Dining Lovers.
Invite the young’uns into the kitchen to roll up their sleeves and help out with the preparation. It’s sure to make memories.
Pumpkin Spice Cookies with Creamy Brown Butter Icing
For the Pumpkin Spice Cookies:
- 11 oz all-purpose flour
- 1 level tsp baking powder
- 1 heaped tsp baking soda
- 1-1/2 tsp cinnamon
- Pinch ground nutmeg
- Pinch ground cloves
- 1/4 tsp salt
- 4 oz softened butter
- 10.5 oz sugar
- 12 oz pumpkin puree
- 1 egg
For the Brown Butter icing:
- 4 oz unsalted butter
- 8.5 oz sifted icing sugar
- 2 tsp pure vanilla extract
- Preheat oven to 350° 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 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 a Tbsp or so milk. Stir until smooth. Let cool for 5 minutes and use immediately.
Tip: If the icing is too thick, add another Tbsp milk, a drizzle at a time, until consistency is spreadable.