Pumpkin Cookies with Brown Butter Icing
Ingredients
2 ¾ cups
flour
4 tsp.
Kowalski's Vietnamese Ground Cinnamon
2 tsp.
baking powder
1 tsp.
allspice
1 tsp.
baking soda
1 tsp.
salt
1 ½ cups
sugar
1 ¼ cups
Kowalski's Unsalted Butter, at room temperature
3 tbsp.
dark molasses
2 tsp.
Kowalski's Organic Madagascar Vanilla Extract
4
eggs
1 ¼ cups
pumpkin purée
½ cup
buttermilk
1 cup
chopped walnuts
- Brown Butter Icing (recipe below)
Directions
- Preheat oven to 325°.
- In a medium mixing bowl, combine first 6 ingredients (through salt); set aside.
- In a large mixing bowl, beat sugar, butter, molasses and vanilla with an electric mixer until creamy.
- Add eggs one at a time, beating after each addition.
- Beat in pumpkin.
- Add dry mixture alternately with buttermilk, beating until thoroughly combined.
- Stir in walnuts
- Drop rounded tablespoonfuls of dough 2" apart on parchment-lined sheet pans; bake in preheated oven until a toothpick inserted in the center comes out clean (12-14 min.)
- Remove from oven; let cookies cool completely on sheet pans.
- Frost cooled cookies with icing.
BROWN BUTTER ICING: Sift 4 cups confectioners' sugar and ¼ tsp. salt into a large mixing bowl. Add 1 tsp. vanilla; set aside. In a large sauté pan, melt 1 cup Kowalski's Butter over medium heat until solids start to turn golden-brown (about 10 min.), swirling pan to prevent burning. Slowly pour browned butter into sugar while stirring. Stir in 4-5 tbsp. milk by hand until frosting reaches spreading consistency.
