Pumpkin Cookies with Browned Butter Icing Recipe

1. Preheat the oven to 375 degrees F.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

3. In the bowl of an electric stand mixer fitted with the paddle attachment and set on medium speed, whip together the butter, light brown sugar, and granulated sugar for 3 to 4 minutes until pale and fluffy.

4. Add in the eggs one at a time, mixing after each addition, until combined.

5. Mix in the sour cream and vanilla extract, then mix in the pumpkin puree.

6. With the mixer set on low speed, slowly add the dry ingredients, then mix until combined. Be sure to scrape down the bowl throughout the entire mixing process.

7. Transfer 1½ cups of the cookie dough to a pastry bag fitted with a ½-inch plain tip, then pipe 1½-inch rounds onto a Silpat or parchment paper-lined cookie sheets, spacing cookies at least 1-inch apart.

8. Bake in the oven for 12 minutes until the tops spring back when touched.

9. Allow to cool for several minutes on the baking sheet before transferring to a wire rack. Cool completely.

Browned Butter Icing:

1. Measure 4 cups of powdered sugar into a mixing bowl. Set aside.

2. Brown the butter in a small saucepan over medium heat, swirling the pan occasionally.

3. Once the butter melts after a few minutes, it will splatter, then foam.

4. Once golden brown flecks begin to appear in the center of the foamy bubbles and expand to about a 2-inch circle over the foam, immediately remove it from heat.

5. Carefully pour the browned butter over powdered sugar in the mixing bowl.

6. Add half and half, then stir the mixture until smooth.

7. Spread the icing over the cookies.

8. Add the additional half and half, about 1 to 2 teaspoons at a time, to the icing mixture to thin, as it will thicken as it sits.

9. Serve, and enjoy!