Pumpkin Cookies With Browned Butter Frosting

It seems like only yesterday we were looking forward to the impending heat of summer – making our vacation plans, sweating off those last five pounds in time for bikini season, and dusting off the old grill in time for backyard BBQs and pool parties. But now, September is about to be upon us which means autumn will soon be here – and that means chilly mornings, cozy knitwear, and pumpkin EVERYTHING.

If you’re like me, the crisp autumn mornings are only made better by a warm cup of coffee and something sweet to nibble while you sit on the balcony and overlook the changing leaves. So if you’re looking for that sweet autumn treat, you’re in luck – these pumpkin cookies with browned butter frosting from Betty Crocker are the perfect autumn snack for fall. The recipe consists of real canned pumpkin to pack that flavorful autumn punch, while the browned butter frosting is the perfect topping. But the trick is to use real butter not margarine or spread unless you want cookies to burn.

These cookies are melt-in-your-mouth treats that are sure to be the stars of any Halloween party you may throw. Out of 151 reviews, they managed to earn a solid 4.5-star rating. The only thing is to let the cookies thoroughly cool before adding the frosting.

If you want to give the pumpkin cookies a little extra kick of flavor, you can add an extra 1/8 teaspoon each of ground gloves and ground ginger to the dry ingredients, or you can garnish the frosting with a dash of cinnamon. There is a short cut of using Betty Crocker Rich & Creamy dulce de leche frosting in lieu of making your own browned butter frosting, so that’s a yummy shortcut should you find yourself pressed for time.

“I did not make the brown butter frosting but used a cream cheese frosting to make sandwich cookies,” one customer review revealed.

Genius thinking!

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