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Soft Pumpkin Cookies with Browned Butter Icing

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This Soft Pumpkin Cookies with Browned Butter Icing recipe produces cake-like spiced cookies flavored with pumpkin and cinnamon. Directions for Browned Butter Icing included.

SOFT PUMPKIN COOKIES WITH BROWNED BUTTER ICING
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It’s hard to beat pumpkin pie, but these Soft Pumpkin Cookies with Browned Butter Icing are right up there when it comes to celebrating the fall season. 

Delicately flavored brown butter icing, which you can make in the microwave, complements the cinnamon and pumpkin perfectly. Chopped pecans add not only class but also flavor and crunchy texture to this otherwise simple cookie.

Are you wondering what to do with the leftover pumpkin? Read about three ideas for what to do with 1/4 cup of pumpkin.

If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula

Soft Pumpkin Cookies with Browned Butter Icing

Soft Pumpkin Cookies with Browned Butter Icing

Yield: 5 dozen small cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Cake-like spiced cookies flavored with pumpkin. Directions for Browned Butter Icing included.

Ingredients

  • ½ cup shortening
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • ½ cup plain yogurt
  • 1 teaspoon vanilla
  • 1 cup pumpkin, canned
  • 2 ¾ cup flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon soda
  • 2 teaspoons cinnamon

Instructions

Preheat oven to 350 degrees Fahrenheit.

  1. Cream shortening and sugars. Add eggs and combine. Add yogurt, vanilla and pumpkin.
  2. Combine with flour, salt, baking powder, soda and cinnamon. Drop by tablespoonfuls on cookie sheet. Bake at 350 degrees for 10-12 minutes .

Browned Butter Icing

  1. Brown 2-3 T. butter (the real thing) in a small skillet. (May take several minutes on low heat—be careful not to burn or you have to start over.)
  2. Add 2 cups powdered sugar and 1 tablespoon warm milk. Beat until smooth. May need to add more sugar or milk to get the right consistency. As it cools, it gets thick—just add a little more milk and stir.
  3. Ice cookies. Before icing dries, sprinkle with chopped, toasted pecans.
  4. These freeze beautifully. Wrap well.
© Paula
Category: Cookies

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    • Paula

      Hi Kara,
      Did I already answer your question? If not, I’m sorry it has taken so long. I think the butter-flavored shortening would be fine, although I have not tried it myself.

      Reply

  4. Ann Hastings

    I am going to make these for our employee bake sale this Friday, it raises money for people in need… so I am sure they’ll be a hit 🙂

    Reply

  7. Mommas Soapbox

    thanks for visiting my blog! I hope your hubby enjoyed the cartoon and I hope his door problem is fixed.

    I’m cookin’ with my rugrats tomorrow and these cookies are on the list! Love your blog!

    thanks again!

    Reply

  9. Ann Hastings

    These look a lot like the Soft Cinnamon Cookies with Browned Butter Icing that I make all the time since you posted the recipe- I’ll have to make these this weekend too I guess 🙂

    Reply

  11. Sue

    I was lucky enough to taste this wonderful recipe at Romaine’s home recently but I am not responsible for that bite out of the cookie pictured. I couldn’t resist and ate all my cookie. I am so glad to have the recipe now.

    Reply