Cooler Weather Means Baking

 

I really want to stay home, bake

and watch Christmas movies.

 Now that its cold don't you just want to walk into your house

and smell comfort food.

 

So today I will share a yummy recipe from Betty Crocker:

 

Pumpkin Cookies with Browned Butter Frosting

2/3 cup granulated sugar Save $

2/3 cup packed brown sugar Save $

¾ cup butter or margarine, softened Save $

1 teaspoon vanilla Save $

½ cup (from 15-oz can) pumpkin (not pumpkin pie mix) Save $

2 eggs

2 ¼ cups Gold Medal™ all-purpose flour Save $

1 teaspoon baking soda Save $

1 teaspoon ground cinnamon Save $

½ teaspoon salt Save $

Browned Butter Frosting

3 cups powdered sugar Save $

1 teaspoon vanilla Save $

3 to 4 tablespoons milk Save $

1/3 cup butter (do not use margarine or spread; it will burn) Save $

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Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.