Pumpkin Spice Cookies

I feel like I’m swimming in pumpkin these days. It’s everryyyyy where!! Pumpkin Coffee, Pumpkin Pie, Pumpkin Shampoo… yes I’m serious. I’m having so much fun experimenting in the kitchen finding so many ways I can use this little orange squash.

My mom used to tell me a story when I was little about how my grandma was the Pumpkin Queen. No joke. So I think it runs in the family. The pumpkin is in my blood!! I’m the #QueenOfTheOranges, she was #QueenOfThePumpkins… what can I say?

I know the whole Pumpkin Spice thing can be a little overrated, but pay attention to this recipe because trust me, you’re going to love it and are going to be thanking me later!

These are probably the best pumpkin cookies I’ve ever made and I made about 300 of them in the caf and the students all agree, so perk your ears and listen well!

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These little suckers are so soft and they stay soft!! They are topped with Brown Butter Frosting, which is the perfect glaze that takes these cookies over the edge. It’s the perfect treat to bring to your next football party!

Speaking of football, if you like the shirt I’m wearing in the video, you can use promo code NICOLE10 on livelovegameday.com for 10% off anything on their website! Happy Shopping!

All the bright fun equipment I’m using is from Joseph Joseph. If you haven’t seen their stuff, definitely check them out because it will change your whole perspective of cooking!

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(P.S. Subscribe so you can watch more!)

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Pumpkin Spice Cookies with Brown Butter Frosting

Ingredients:

  • 2 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbs Pumpkin Pie Spice
  • ½ tsp salt
  • ½ cup butter softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 ½ tsp vanilla

Brown Butter Frosting

  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 2 cups powdered sugar

Directions:

  1. In a medium bowl, whisk flour, baking powder, baking soda, pumpkin pie spice and salt.
  2. In another large bowl, cream together butter and both sugars until light and fluffy. Add pumpkin, egg, and vanilla.
  3. Add dry ingredients to wet ingredients and mix until combined. Use a scoop or a spoon to drop mounds onto a cookie sheet.
  4. Bake at 350 degrees for 10-12 minutes. Allow to cool.
  5. To make frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in cream, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.
  6. Enjoy!!

Thanks for reading and subscribing to my channel! You can also follow me on Instagram for more of my spontaneous life @NicoleERenard. Have a recipe you want to see me make? Leave a comment below and I’ll do it!

 

Love always,

Nicole #DoStuff #BakeStuff #PumpkinSpice

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