I have been wanting to update this post with new and improved photos for at least a month and set a goal of doing this before Halloween. But, reality is ... I am snuggling, nursing, diapering, and loving our newborn son and sometimes, make that most of the time, any spare minutes are better used sneaking in a quick nap.
I am way better at posting pictures on instagram than to any other social media sites so if you want to see our baby boy, you can see pics here.
So the good thing about this recipe as with most cookie dough recipes, is you can refrigerate or freeze the dough. So if you make the dough and then (like me) don't have to time to bake it for say 3 or 4 days, you can refrigerate or freeze it and then bake it later when you have time. This might be how most of my fall baking goes, if at all.
These aren't difficult to make, I just have a busier life than normal right now with a newborn. My students used to make these in my foods classes and they always loved them. And that was before I knew about the merits of browned butter icing and how it takes these cookies from really good to rock your world amazing!
To make browned butter, you simply melt the butter on the stovetop until it turns a light brown color and smells fragrant with a caramely slightly nutty scent. The cookies are not that sweet on their own so the sweet caramely buttery icing compliments them well.
Enjoy these perfect little fall confectionary gems!
1 cup sugar
1 cup canned pumpkin
1/2 cup (1 stick) butter, softened
1 Tbsp. grated orange peel
Mix in next:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
Drop by rounded tablespoons onto parchment lined cookie sheet. Bake in 375 degree F oven for 8 to 11 minutes. Let cool, then glaze tops of cookies.
Browned Butter Glaze:
1/2 cup butter
2 cups powdered sugar
1 tsp. vanilla
1 to 2 Tbsp. milk
Heat butter on stove over medium heat until browned. You will smell a caramely, slightly nutty scent when it is ready. Stir in powdered sugar and vanilla, then milk until smooth.
Glaze cookies after they have cooled a few minutes. Top each cookie with a pecan.
The glaze will harden quickly, so don’t make the glaze until after all of the cookies have baked.
Makes about 2 dozen cookies.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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