1 package (12 oz) Immaculate Baking Co.™ refrigerated organic vanilla sugar cookie dough
1/2 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
1/4 cup butter
2 oz (from 8-oz package) cream cheese, softened
1/2 teaspoon vanilla
2 cups powdered sugar
1 to 2 tablespoons milk
Heat oven to 350°F.
In large bowl, break cookie dough into small pieces. Let stand 10 minutes. Beat pumpkin and pumpkin pie spice into cookie dough with electric mixer on medium speed until smooth and well blended. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake 12 to 14 minutes or until edges are set. Cool on cookie sheets 2 minutes. Remove to cooling rack; cool completely, about 15 minutes.
In 1-quart saucepan, heat butter over medium heat 6 to 9 minutes, stirring frequently, until golden brown. Watch carefully, because butter can brown and then burn quickly. Remove from heat. Pour into large bowl; cool 15 minutes.
Beat cream cheese into browned butter with electric mixer on medium speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until frosting is smooth; scrape side of bowl occasionally. Beat in 1 tablespoon milk. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread slightly less than 1 tablespoon frosting on top of each cookie. Store covered in refrigerator.
You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
Beurre noisette is the French term for “browned butter,” referring to butter that becomes light hazelnut in color during cooking. The wonderful, unforgettable, one-of-kind flavor has no equal or substitution.
When browning butter, be sure to watch it carefully, as butter can brown and then burn quickly.
|Calories from Fat||70|
|% Daily Value|
|Other Carbohydrate||1 1/2|