Chewy Pumpkin Cookies with Brown Butter Frosting
, Makes 16 cookies
Chewy spiced pumpkin cookies topped with brown butter cream cheese frosting and a crisp brown sugar crumble.
| prepPreheat oven to 350°F / 175°C | |||||
| prepLine baking sheets with parchment paper | |||||
| 150 g pumpkin purée (blot to 90 g) | Blot pumpkin to ⅓ cup | Whisk butter, sugar, pumpkin, yolks | Mix dry into wet; scoop, chill 45 min | Bake cookies 350°F / 175°C, 14-16 min | Frost cooled cookies, add crumble |
| 170 g butter, browned (for the dough) | |||||
| 300 g dark brown sugar | |||||
| 2 egg yolks | |||||
| 288 g all-purpose flour (for the dough) | Whisk flour, soda, salt & spices | ||||
| ¾ tsp baking soda | |||||
| ½ tsp salt | |||||
| 1 tsp cinnamon | |||||
| 1 tsp ginger | |||||
| ½ tsp allspice | |||||
| ½ tsp nutmeg | |||||
| 96 g all-purpose flour (for the crumble) | Mix crumble; bake 350°F / 175°C, 12-14 min | ||||
| 70 g golden brown sugar | |||||
| ¼ tsp kosher salt | |||||
| 45 g brown butter (for the crumble) | |||||
| 125 g brown butter, cooled (for the frosting) | Whip butter & cream cheese; add icing sugar | ||||
| 170 g cream cheese, cold | |||||
| 180 g icing sugar | |||||
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