The Speckled Palate

December 21, 2011

Pumpkin Drop Cookies with Browned Butter Icing

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The recipe being shared today was recommended by my mother when she came to visit our home before Thanksgiving. She had tried these delectable cookies at school the week before and was raving about them.

So we experimented one Sunday afternoon, tinkered a little bit with the recipe to remove ingredients that didn’t sit well with me (NUTMEG) and made it a little healthier.

And the end result?

A smashing hit.

Today’s participant in the cookie carnival: Renee shared a classic chocolate chip cookie recipe! Are you thinking of participating in the Cookie Week? If so, post your favorite recipe(s) and send them my way so I can share them with everyone!

These cookies are simple to make, but pack quite the punch when served to a group. Winston and I made these for his family for Thanksgiving, and they were the resounding favorite from that evening.

You start out with your dry ingredients – flour, baking powder, baking soda, baking powder, salt, cinnamon and ginger – and whisk them together in a medium-sized bowl. You’ll then set this aside.

Then in larger bowl, cream the butter, applesauce and sugar together until pale and fluffy. Then mix in the eggs. And add the pumpkin, evaporated milk and vanilla. Mix these wet ingredients until they are well incorporated.

Then slowly add the flour mixture into the wet ingredients and mix until everything is combined.

To get them onto the baking sheet, use a tablespoon. Scoop dollops of the batter onto the greased baking sheet and then smooth them out with a knife on the top to make the cookies into a circular shape. They don’t have to be perfect… and they probably won’t be… but this move will at least make them a little uniform.

Bake the cookies for 12 minutes at 375 degrees, and once they are browned and pillowy in the middle, pull out of the oven and let cool.

Once cooled, ice the cookies with the delicious browned butter icing (see Martha’s recipe for this), and enjoy!

Pumpkin Drop Cookies with Browned Butter Icing
Yield: 4 dozen cookies

Pumpkin Drop Cookies with Browned Butter Icing

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Pillowy and light Pumpkin Drop Cookies are finished with a delicious and decadent browned butter icing. These cookies are perfect for any fall or winter get-together!

Ingredients

Cookies

  • 2 ¾ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons salt
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoons ground ginger
  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup unsweetened applesauce
  • 2 ¼ cups packed light brown sugar
  • 2 large eggs
  • 1 ½ cups pumpkin puree
  • 1 cup evaporated milk
  • 1 teaspoon pure vanilla extract

Icing

Instructions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
  2. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon and ginger, and whisk.
  3. In the bowl of a stand mixer, cream the butter, applesauce and sugar together. They will become pale and fluffy.
  4. Add the eggs to the butter-sugar mixture, beating until combined.
  5. Measure in the pumpkin, evaporated milk and vanilla to the wet ingredients. Beat until well-mixed.
  6. Sprinkle in the dry ingredients to the wet ingredients, and blend until combined.
  7. Using a 1-tablespoon cookie scooper, scoop the batter onto the prepared baking sheet baking sheet. Use a knife to smooth out the tops of the cookies, spreading into a circular shape.
  8. Bake for 12 minutes, and then let cool.
  9. Once cooled, ice the cookies with Cream Cheese Icing, then enjoy!

Notes

Adapted from Martha Stewart's Pumpkin Cookie recipe

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Nutrition Information:

Yield:

48 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 92 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 14mg Sodium: 105mg Carbohydrates: 16g Fiber: 0g Sugar: 10g Protein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate.

Will you be making any pumpkin recipes this Christmas?


2 Comments

  1. Isabel

    These sound great! Do you think it would work to freeze half of them before baking and bake at a later time?

  2. Cait

    I’m a huge fan of everything pumpkin. I may bookmark this and make them next year for Thanksgiving!

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