Ingredientes para Pumpkin Walnut Cookies With Brown Butter Frosting
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground allspice
- Ground Cinnamon
- Ground Ginger
- Unsalted Butter
- Light Brown Sugar
- 2 large eggs
- Canned Pumpkin Puree
- Vanilla Extract
- 1 cup chopped walnuts
- Powdered Sugar
- 2 tablespoons milk
- Walnut Halves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Walnut Cookies With Brown Butter Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Pumpkin Walnut Cookies With Brown Butter Frosting
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 cup pumpkin puree, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden brown. The centers will still appear slightly soft.
- Let the cookies cool on the baking sheets for 10-12 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the frosting:
- In a medium bowl, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract. Set aside.
- In a small saucepan over medium-high heat, melt 1/2 cup (1 stick) unsalted butter. Cook, stirring frequently, until the butter turns a light brown color and has a nutty aroma (about 3-5 minutes). Be careful not to burn it.
- Remove the brown butter from the heat and let it cool slightly.
- Add the cooled brown butter to the powdered sugar mixture and beat with an electric mixer until smooth and creamy.
- Once the cookies are completely cool, frost each cookie generously with the brown butter frosting. Top with a walnut half.
- Let the frosting set before stacking or serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
6g
Carbs
5g
