Pumpkin Walnut Cookies With Brown Butter Frosting

Name: Pumpkin Walnut Cookies With Brown Butter Frosting
Prep time: 40 min
Cook time: 48 min
Total time: 1 h 28 min
Yield: 4 dozen, 48 serving(s)
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon allspice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 4 tablespoons unsalted butter, softened; 1 1/2 cups firmly packed light brown sugar; 2 large eggs, at room temperature; 1 cup canned pumpkin puree; 2 teaspoons vanilla extract; 1 cup chopped walnuts; 2 cups powdered sugar; 3 tablespoons milk; 1 teaspoon vanilla extract; 3 tablespoons unsalted butter; walnut halves

(1)

Recipe by ratherbeswimmin

From The Magnolia Bakery

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READY IN: 1hr 28mins

SERVES: 48

YIELD: 4 dozen

UNITS: US

INGREDIENTS

Nutrition

Cookie
2 ¹⁄₂

cups all-purpose flour
1

tablespoon baking powder
1

teaspoon salt
1

teaspoon allspice
¹⁄₂

teaspoon ground cinnamon
¹⁄₄

teaspoon ground ginger
4

tablespoons unsalted butter, softened
1 ¹⁄₂

cups firmly packed light brown sugar
2

large eggs, at room temperature
1

cup canned pumpkin puree
2

teaspoons vanilla extract
1

cup chopped walnuts
Frosting
2

cups powdered sugar
3

tablespoons milk
1

teaspoon vanilla extract
3

tablespoons unsalted butter
Garnish
walnut halves

DIRECTIONS

Preheat oven to 375°; to make the cookies—in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
In another bowl, cream the butter and sugar until evenly combined.
Add in the eggs, pumpkin, and vanilla; beat well.
Add the dry ingredients and mix thoroughly; stir in the walnuts.
Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
*The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
Let icing set before stacking the cookies or they will stick together.

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