It is that time of year again where the leaves are all different colors, there’s a chill in the air and the boots and sweaters come out from hiding. I don’t particularly enjoy this time of year, but I do enjoy some of the food that comes with it! I have been craving something pumpkin, so I finally found the perfect pumpkin cookies from the Betty Crocker Cookbook: Pumpkin Cookies with Browned Butter Frosting.

PUMPKIN COOKIES

Makes 2.5 dozen cookies

INGREDIENTS:

• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 1/2 cup pumpkin (not pumpkin pie mix)
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

DIRECTIONS:

• Heat oven to 375°F.
• In large bowl, beat granulated sugar, brown sugar, butter and 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 about 2 inches apart. (Cookie scoops are great for this!)
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 45 minutes.

BROWNED BUTTER FROSTING

INGREDIENTS:

• 3 cups powdered sugar
• 1 teaspoon vanilla
• 3 to 4 tablespoons milk
• 1/3 cup butter

DIRECTIONS:

• In medium bowl, place powdered sugar, vanilla and 3 tablespoons of the milk.
• In a saucepan, heat 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.

These cookies are so moist and just a little bit of the frosting makes it the perfect amount of sweet! Enjoy!