From the blog For Love of the Table
250 g./a scant 2 1/4 c. all purpose flour
1 t. baking soda
1/2 t. salt
1 T. pumpkin pie spice
5 oz./143g./10 T. unsalted butter, softened to room temperature
200 g./1 c. light brown sugar
1 egg
1 t. vanilla extract
185 g./3/4 c. solid pack pumpkin or fresh pumpkin purée
4 T. (56 g.) unsalted butter
1 1/2 plus 2 T. (185 g.) powdered sugar
2 T. (30 g.) whole milk
1 t. vanilla extract
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice and salt. Set aside.
In the bowl of an electric mixer, briefly cream together butter and sugar until smooth and lightened in color. Add the egg and vanilla; beat until fully incorporated. Scrape down the sides. Add the pumpkin and mix until fully incorporated (the mixture will look curdled…this is ok).
Add the flour mixture and mix on low speed until the ingredients come together to make a soft dough. Using a 1 1/2 T. cookie scoop, drop level scoops of the dough onto a parchment-lined baking sheet leaving 1 1/2 to 2 inches between the mounds of dough. Bake in a preheated 350° oven for 10 to 13 minutes—or until the cookies have lost their wet sheen and are puffed (they will begin to crack). If you press them lightly they will feel tender, but they will spring back. Be careful not to over bake—you want them to remain soft and cake-y.
Slide the parchment off the baking sheet and onto a rack. Repeat with the remaining dough.
While the cookies are cooling, make the frosting. Brown the butter: Place the butter in a small sauté pan set over medium heat. As the butter begins to sputter and pop, whisk occasionally. The butter solids will begin to turn brown. When the solids are a deep golden brown and the butter has a pleasantly nutty aroma, immediately transfer to a heat-proof container (making sure to get all the brown bits) to stop the cooking. Sift the powdered sugar into a small bowl. Add the milk, vanilla and browned butter. Mix until smooth and no lumps remain. The frosting should be fluid enough to spread and drip a bit. Let cool briefly before using. The frosting will firm up as it cools. If it becomes too firm to spread smoothly, simply warm it over a hot water bath or in the microwave.
When the cookies are completely cool, frost them by dropping a blob of frosting on the center of each cookie and then swirling the frosting with a small palette knife. When all the cookies have been frosted, sprinkle sparingly with cinnamon.
Allow the glaze to set before storing air tight (separate the layers of cookies with parchment or waxed paper).
Makes 40 cookies
http://www.forloveofthetable.com/2019/10/soft-pumpkin-spice-cookies-with-browned.html
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