I really like pumpkin spice. Not pumpkin spice flavored things - real pumpkins, real spices. It's my favorite thing, my favorite food. I burn pumpkin spice (or mulled wine, but its the same idea really) candles almost all year. I do not need pumpkin spice Cheerios but I also do not agree with Mr. Bourdain. Pumpkin and its accompanying spices are warm, homey, autumnal, and lovely. It's not about being on trend, it's about honoring the flavor I adore. Rant and defense over.
Needless to say, it was simple to pick a recipe for this month's Secret Recipe Club when I found a pumpkin recipe. Kate's blog A Spoonful of Thyme has an amazing collection of recipes culled from her years of cooking for her family and gourmet group, how fun! To be honest (or TBH as the young ones say), once I saw the recipe for these cookies, I did not even look for anything else.
I was visiting several friends over one weekend and wanted a large batch of something to share with everyone. The recipe needed to be delicious, easy to transport, and quick to make. These cookies met all of those points.
The cookies are soft and almost cake like. I frosted them upside down the way I would a black and white cookie. They are full of fantastic fall flavors and warmth. All the butter, sugar, and pumpkin keep the cookies moist all weekend long! A brown butter frosting is the perfect topping with its nutty flavors and extra bit of sweetness. These are a fall cookie you should definitely add to your arsenal!
Pumpkin Spice Cookies with Brown Butter Frosting
Adapted from A Spoonful of Thyme
Yield - 5 dozen cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/4 cups packed brown sugar
1 1/2 cups pureed pumpkin
2/4 cup evaporated milk
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
1 1/2 teaspoons cinnamon
1 1/4 teaspoons ginger
3/4 teaspoon nutmeg
3/4 teaspoon cloves
1/2 teaspoon allspice
1 1/2 sticks unsalted butter
4 cups powdered sugar
2 teaspoons vanilla
4-6 tablespoons evaporated milk
Cookies - Preheat the oven to 375 ˚F and line cookie sheets with parchment paper.
Add the butter and brown sugar to the bowl of a stand mixer with a paddle attachment. Beat for about three minutes until light and fluffy. Beat in the eggs one at a time and then add the pumpkin, milk, and vanilla. Mix until well combined scraping the bowl as needed.
In a large bowl whisk together the dry ingredients. Slowly add the dry ingredients to the mixer on low and mix until just combined.
Use a 2-tablespoon to portion the batter on a cookie sheet. The dough is very soft. Leave about 1 1/2” between each cookie.
Bake for 10-11 minutes or until the edges just begin to brown and the cookies are set.
Flip the cookies upside down and let cool completely on a wire rack.
Frosting - Add the butter to a medium saucepan to melt and brown. Watch the butter closely as it goes from yellow to brown. Stir frequently and watch for the bubbles to subside and a nutty smell emerges.
Remove from the heat and let cool slightly. Whisk in the powdered sugar and vanilla. The mixture will be very thick.
Whisk in the evaporated milk a tablespoon at a time until the frosting reaches a spreadable consistency.
Spread the frosting on the bottom or flat side of each cookie.
Let the cookies remain in the open for 1-2 hours to allow the frosting to crust over before packing.