Hi Busies!
As soon as September rolls around, the explosion of allpumpkineverything begins. I know I’m a little late to the party, but hopefully you’re not sick pumpkin just yet, because you HAVE to try these pumpkin cookies.
I stumbled upon this recipe 4 years ago, and since then they’ve become a fall staple – I make them at least twice a year when I get that itch for some fall feels!
Soft, cake-y, melt-in-your-mouth pumpkin cookies, drizzled with a brown butter/brown sugar icing that adds the perfect amount of sweetness. In all the years I’ve been making them, not one person has not liked them. Not one! They are everything. That is all.
I’m writing this while recovering from some Halloween shenanigans. We went to a Stranger Things themed party, which was amazing. Some of my favorite details – the Christmas-light alphabet wall, Missing posters for Will Byers plastered everywhere, and some seriously great Steve and Barb costumes. Gotta love Barb! All the people dressed in 80’s clothes gave the party a great nostalgic feel, just like watching the show does!
Now, the rest of my Sunday will be spent trying to convince Drew to turn off football so we can watch Stranger Things season 2!
Drew and I dressed up as the leg lamp and box from A Christmas Story. “FRAGEEELLLAAAYYYY!”
In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened.
Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable.
Use a spoon to drizzle icing over top of cookies.
I've made this with whole wheat flour too, in the same ratios, and no one can taste the difference!
If the glaze hardens or gets a shell, put it back on the burner over low heat and stir until it's spreadable again.
Adapted from Genius Kitchen
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