Pumpkin Cookies
Pumpkin Cookies
Makes about 40
20 min.
active cooking time
50 min.
total cooking time, not including cooling
These soft, chewy pumpkin cookies are filled with warm spices and rich pumpkin flavor. A decadent, nutty browned butter icing takes them to melt-in-your-mouth perfection.
Ingredients
2 ¾ cups
flour
4 tsp.
Kowalski's Vietnamese Ground Cinnamon
2 tsp.
baking powder
1 tsp.
allspice
1 tsp.
baking soda
1 tsp.
salt
1 ½ cups
sugar
1 ¼ cups
Kowalski's Unsalted Butter, at room temperature
3 tbsp.
dark molasses
2 tsp.
Kowalski's Organic Madagascar Vanilla Extract
4
eggs
1 ¼ cups
pumpkin purée
½ cup
buttermilk
1 cup
chopped walnuts
- Browned Butter Icing, to taste
Directions
- Preheat oven to 375°.
- In a medium mixing bowl, combine first 5 ingredients (through salt); set aside.
- In a large mixing bowl, beat butter, sugars, molasses and vanilla with an electric mixer until creamy.
- Add egg yolk; beat until combined.
- Add pumpkin purée; beat until combined.
- Add flour mixture; beat until thoroughly combined.
- Stir in walnuts by hand.
- Using a tablespoon or #40 cookie scoop, drop evenly sized rounded spoonfuls of dough 2" apart on 3 parchment-lined baking sheets.
- Bake cookies one sheet at a time in preheated oven until just barely set and slightly puffy (9-10 min.), rotating sheet halfway through. Remove from oven; let cookies cool completely on baking sheets.
- Frost cooled cookies evenly with icing.
Tasty Tips:
- Store baked, iced cookies in an airtight container at room temperature, separating layers with parchment paper.
- If baking these cookies ahead of time, freeze them uniced in an airtight container until needed, separating layers with parchment paper. Thaw at room temperature for 1-2 hrs. before icing.
