How well do you remember the recipes you make? I mean, do you make something, and then think to yourself of how you might vary it next time? I do that all the time. Amazingly, I might remember months and months later. Somehow, I store that memory for later use. These butter cookies are an example one of those memories. Not that long ago, I made butter cookies. I wondered what would happen if I let the butter cookies cook a little longer? Brown butter is very popular right now. I am borrowing from the same concept.
By cooking the butter cookies a little longer, they firm up. Next time, I will try to flatten them up and cook them even longer. Get them to a brown state. These Pumpkin Frosted Butter Cookies have a great cookie texture – much like a chocolate chip cookie. The cookie needs to be sturdier if you are going to frost it. Now, the frosting was one of my traditional intuitive process. I had some leftover pumpkin puree in the fridge. It is fall and pumpkin is in all of our recipes. Pumpkin puree can be savory and it is certainly sweet. I prefer to use it in sweets. Pumpkin is a pretty strong flavor so you do not need to use a lot in your recipes. It is also very moist, so you need to adjust your other ingredients. In this case, I had to keep adding confectioners sugar until I had frosting consistency I was looking for.
- 1 cup butter
- 1 cup white sugar
- 1 egg
- 2 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
- 3 cup confectioners' sugar
- ¾ cup pumpkin puree
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, then stir in the vanilla.
- Combine the flour and salt; stir into the sugar mixture.
- Cover dough, and chill for at least one hour. Chill cookie sheets as well.
- Preheat oven to 400 degrees F.
- Scoop dough out onto chilled cookie sheets.
- Bake for 13 to 15 minutes in the preheated oven, or until lightly golden at the edges.
- Remove from cookie sheets to cool on wire racks.
- Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
- Place the frosting in a piping bag or piping tool and frost cookies.
- Serve and enjoy!
Scooped out and placed on baking tray.
The final plated Pumpkin Frosted Butter Cookies.