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Pumpkin Walnut Cookies With Brown Butter Frosting

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“From The Magnolia Bakery”
READY IN:
1hr 28mins
SERVES:
48
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°; to make the cookies—in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
  2. In another bowl, cream the butter and sugar until evenly combined.
  3. Add in the eggs, pumpkin, and vanilla; beat well.
  4. Add the dry ingredients and mix thoroughly; stir in the walnuts.
  5. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
  6. *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
  7. Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
  8. To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
  9. In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
  10. Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
  11. When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
  12. Let icing set before stacking the cookies or they will stick together.

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