Pumpkin Walnut Cookies With Brown Butter Frosting Recipes

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
• Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

PUMPKIN COOKIES WITH BROWN BUTTER ICING

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
• Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
• Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
• Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

WALNUT-PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sugar and shortening together in a bowl. Mix in egg. Add pumpkin and vanilla extract; mix well. Add flour, baking soda, baking powder, cinnamon, and salt and mix until well combined. Fold in walnuts.
• Use small teaspoons or a cookie scoop to drop rounded teaspoonfuls of cookie dough onto ungreased baking sheets.
• Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Allow to cool.
• Meanwhile, beat powdered sugar and butter together with an electric mixer until combined. Stir in milk, 1 teaspoon at a time, until a frosting consistency is reached. Fold in maple extract until thoroughly combined.
• Spread maple frosting over the cooled cookies.

PUMPKIN WALNUT COOKIES

Steps:

• Preheat oven to 350°F.
• For Cookies:.
• Combine butter,brown sugar and sugar in large mixer bowl.
• Beat at medium speed,scraping bowl often, until creamy. Add pumpkin, egg and vanilla extract.
• Continue beating for 1 to 2 minutes or until well mixed. Reduce speed to low; beat in flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt.
• Stir in 1 cup walnuts by hand. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes or until set. remove to wire racks to cool completely.
• For frosting.
• COMBINE powdered sugar, butter, cream cheese, vanilla extract and pumpkin pie spice in medium mixer bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts.

FROSTED PUMPKIN-WALNUT COOKIES

Steps:

• Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating after each addition.
• Stir in pumpkin and vanilla.
• Combine flour, baking powder, salt, and pumpkin pie spice.
• Gradually add to creamed mixture, mixing well.
• Stir in walnuts.
• Chill for at least 1 hour or until ready to bake.
• Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
• Bake at 375F for 11-12 minutes.
• Cool on wire racks.
• Frost with Maple Frosting.
• (Maple Frosting).
• Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
• Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
• Add maple extract, and beat well.

PUMPKIN WALNUT COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 375°; to make the cookies-in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
• In another bowl, cream the butter and sugar until evenly combined.
• Add in the eggs, pumpkin, and vanilla; beat well.
• Add the dry ingredients and mix thoroughly; stir in the walnuts.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
• *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
• Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
• To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
• In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
• Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
• When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
• Let icing set before stacking the cookies or they will stick together.