THE BEST PUMPKIN COOKIES WITH BROWN BUTTER ICING RECIPE

A tender and soft pumpkin cookie with pumpkin pie spices, slathered with an remarkable butter frosting! These Pumpkin Cookies with Brown Butter Icing is your recipe which started the pumpkin obsession and they don't disappoint!

These Pumpkin Cookies with Brown Butter Icing are a balanced and perfect combination of some of fall's tastes. Like a party for fall in a cookie (Errr, a mini-cake?) . Have a fall party in your mouth! Make this cookie recipe. You won't be sorry. Last week, I left them. We ate them all. And they need to happen.

Ingredients

Cookies:

• 1/2 c. butter softened
• 3/4 c. white sugar
• 3/4 c. packed brown sugar
• 1 c. canned pumpkin puree
• 1 egg
• 1 tsp. vanilla
• 2 1/2 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. clove
• 1 tsp. pumpkin pie spice

Icing:

• 3 c. powdered sugar
• 1/2 c. unsalted butter
• 1/4 c. milk
• 2 tsp. vanilla

Directions
Cookies:

1. In a large bowl, cream the butter and sugars.
2. Add pumpkin, egg, and vanilla; beat until well-blended.
3. In another large bowl, combine remaining ingredients (all of the dry cookie components ).
4. Add dry ingredients and beat until blended.
5. Drop by tablespoonfuls on cookie sheets, and flatten slightly.
6. Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.
7. Remove to a wire rack. Cool completely.

Icing:

1. Put the sugar in a medium bowl, and set aside.
2. Melt butter in a saucepan over low-medium heat the foam dissipates, it turns a golden brown, and develops a odor and flecks. Toward the later stages see the butter that is brown . It can go from'brown' to'burnt' .
3. * carefully *, cool 2-3 minutes, and remove from heat pour over sugar.
4. Add vanilla and milk, and vigorously whisk the mixture. You have to combine it to emulsify if the icing appears to seize or different. If chosen, you can use an electric mixer. But do not give up believing it is ruined, it has to be emulsified give it a blending! Icing should be drippy or thin enough to spread, but not runny. Add powdered sugar or milk to achieve desired consistency.
5. Spread about 1 tablespoon of icing on each cookie. Allow to set. Enjoy!
6. Store cookies in an airtight container with foil or parchment paper between layers of biscuits. For 4-5 days, cookies will keep at room temperature. They will keep for about a week if stored in the refrigerator. They freeze beautifully if well-wrapped!