Pumpkin Butter Cookies Recipes

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
• Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

BUTTERY PUMPKIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl beat butter with a mixer on medium for 30 seconds. Add the next 5 ingredients (through salt). Beat on medium for 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in pumpkin. Beat in flour.
• Drop 1/4-cup portions of dough 2 inches apart onto an ungreased cookie sheet. Bake 13 to 15 minutes or until tops are set and edges are golden. Remove; cool on wire rack.
• Top cooled cookies with brown sugar icing. If desired, sprinkle with additional pumpkin pie spice. Makes 26 cookies.
• In a small saucepan cook and stir 1/2 cup butter and 1/2 cup packed brown sugar over medium heat until brown sugar is dissolved. Stir in 1/4 cup milk and 1 teaspoon vanilla. Stir in 2 3/4 cups powdered sugar until smooth. Use immediately. (If frosting begins to harden stir in a few drops hot water until smooth.

PUMPKIN COOKIES WITH BROWN BUTTER ICING

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
• Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
• Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
• Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

BROWN BUTTER & MAPLE CHEWY PUMPKIN COOKIES

Steps:

• First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.
• Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don't let it solidify.
• Preheat the oven to 350F and line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
• In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.
• Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
• Add in all of the dry ingredients and use a rubber spatula to fold into the batter.
• Off to the side, mix together the coating ingredients in a small dish.
• Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.
• Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.
• Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
• Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.
• Allow the cookies to cool, then dig in!

PUMPKIN BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Cream brown sugar and butter together in a mixing bowl. Beat in oats, pumpkin butter, and egg.
• Combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon in a separate bowl. Gradually add flour mixture to sugar mixture, alternating with milk. Mix until well blended. Stir in pecans and raisins.
• Drop cookie dough by teaspoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until set and golden, about 15 minutes. Transfer cookies to wire racks to cool.

PEANUT BUTTER PUMPKIN DOG COOKIES RECIPE

Steps:

• Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
• Stir together pumpkin puree, peanut butter, molasses, and egg until smooth. Stir in flour until you get a shaggy dough and can't stir anymore.
• Turn the dough out onto a floured surface and knead until it comes together, adding more flour to the board and/or dough so it doesn't stick.
• Roll dough to a large rectangle, about ¼-inch thick. Use a 1-inch or 2-inch cookie cutter to cut out cookies. Place cookies on prepared cookie sheet, re-rolling dough as needed.
• Bake small cookies for 15-18 minutes or until the bottoms are lightly golden. Cool completely before feeding or storing cookies. Cookies will dry out as they cool (they will be soft but firm).
• Store in an airtight container for up to 3 days or freeze for up to a month.