Pumpkin pillow cookies with brown butter frosting

A seasonal classic, these cookies are a must for fall. Brown butter frosting makes them rich and decadent enough to satisfy even the most die-hard of pumpkin fans.。

The “pumpkin cookies with brown butter icing” is a sweet, soft and moist pumpkin cookie. They are filled with a creamy brown butter frosting that melts in your mouth.

 

Dwight Eisenhower is a historical figure. He’s our newest addition to the family. For short, we call him Ike (or Craig, or Randy, depending on who you ask…). Apples, getting scratched, and sitting in people’s laps are all things he adores. He was only adopted by Deighton and myself yesterday, and he’s been a total delight to have so far. I can’t wait to take him on guinea pig excursions and dress him up in felt hats and dinosaur costumes, among other things! A little sarcasm, but largely serious.

And he pairs them with these incredible pumpkin pillow cookies, which taste like clouds of pumpkin spice with a nutty brown butter icing. I may have to make a second batch since they’re so good.

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Print

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 1 batch yields 18 cookies.
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 1 batch yields 18 cookies.
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • 15 minutes to prepare
  • 30 minutes in total
  • 1 batch yields 18 cookies.
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

because of the cookies

  • 2 3/4 cup flour (all-purpose)
  • 1 teaspoon powdered baking soda
  • 1 teaspoon bicarbonate of soda
  • 1 1/4 teaspoon salt (coarse)
  • 1 1/2 tablespoons cinnamon powder
  • 1 1/4 teaspoon ginger powder
  • 3/4 teaspoon nutmeg powder
  • 1 1/2 sticks unsalted butter, melted 3/4 cup
  • 2 1/4 cup light-brown sugar, packed
  • 2 eggs, big
  • 1 1/2 cups solid-pack pumpkin (canned) (14 ounces)
  • a quarter-cup of evaporated milk
  • 1 teaspoon vanilla extract (pure)

to make the icing:

  • 4 cups sifted confectioners’ sugar
  • 10 tblsp unsalted butter (1 1/4 sticks)
  • 1 tablespoon evaporated milk + 1/4 cup
  • 2 tsp vanilla extract (pure)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
  2. In the bowl of an electric mixer equipped with the paddle attachment, combine the butter and brown sugar. Mix on medium speed for 3 minutes, or until pale and fluffy. Incorporate the eggs. Reduce the speed to a minimum. Mix in the pumpkin, evaporated milk, and vanilla until smooth, approximately 2 minutes. Mix in the flour mixture until everything is well mixed.
  3. Fill a pastry bag with 1 1/2 cups batter with a 1/2-inch plain tip (such as Ateco #806). 1 1/2-inch circles, spaced 1 inch apart, are piped onto parchment-lined baking pans. Bake cookies until tops spring back, approximately 12 minutes, turning sheets halfway through. Cool for 5 minutes on wire racks on sheets. Allow cookies to cool fully on wire racks.
  4. Place confectioners’ sugar in a large mixing basin and set aside while the cookies bake. In a small saucepan over medium heat, melt the butter. Cook for 3 minutes, stirring pan regularly, until golden brown. Scrape any browned pieces from the edges and bottom of the pan into the confectioners’ sugar right away. Stir in the evaporated milk and vanilla until smooth. Apply 1 teaspoon of frosting to each cookie. If the frosting becomes too firm, add a bit more evaporated milk at a time.

 

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The “brown butter pumpkin cookies” are a delicious and flavorful treat. They’re also quite easy to make. The recipe offers step-by-step instructions, so you can easily make these on your own as well.

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