Pumpkin Cookies with Browned Butter Icing

These cake-like and spiced-with-cinnamon cookies are flavored with pumpkin. Directions for Browned Butter Icing included.

30 cookies (2)

Prep Time 15

Cook Time 12

Total Time 27

Preheat oven: Set to 350˚F (175˚C) to 350˚F.
Cream butter and sugars: Beat ½ cup butter, ½ cup white sugar, 1 cup brown sugar until light and fluffy. Add 2 eggs and combine. Add ½ cup plain yogurt, 1 teaspoon vanilla, and 1 cup canned pumpkin.
Add wet ingredients: Add 2 eggs and combine. Add ½ cup plain yogurt, 1 teaspoon vanilla, and 1 cup canned pumpkin.
Combine dry ingredients: In a separate bowl, whisk 2 ¾ cups unbleached all-purpose flour, ½ teaspoon table or sea salt, 1 teaspoon baking powder, ½ teaspoon soda, and 2 teaspoons cinnamon. Stir into the pumpkin mixture until just combined. Drop by tablespoonfuls onto a cookie sheet. Bake at 350˚F (170˚C) for 10-12 minutes.
Shape cookies: Drop dough by tablespoonfuls onto an ungreased baking sheet.
Bake: Cook 10–12 minutes or until set. Cool on a wire rack.
Make browned butter icing: Brown 2-3 tablespoons butter (the real thing) in a small skillet. (This may take several minutes on low heat—be careful not to burn it or you have to start over.) Stir in 2 cups powdered sugar and 1 tablespoon milk until smooth, adjusting consistency with more sugar or milk if needed.
Frost cookies: Spread icing over slightly warm cookies and sprinkle with chopped, toasted pecans.
These freeze beautifully. Double wrap.