Much to the.boy’s chagrin, I am trying to pumpkin pie our entire lives.
From sun up to sun down, it’s like an orange cinnamon/ginger/nutmeg/hintofcloves explosion up in this joint.
If I could just have it pumped through our vents, it would make my life a lot easier. But as it is, my housing maintenance guy already thinks I’m marginally a lunatic for going through three refrigerators and two ovens in five years.
If I ask him for anything else he might have me committed.
So instead I’m forced to bake pretty much nonstop, keep those fabulous Yankee Candles going at all times, and periodically sprinkle all the relevant spices into every nook and cranny of our bedroom (and possibly under our pillow). #Normal.
A girl’s gotta do what a girl’s gotta do.
Especially when she springs out of bed at 6AM after what is essentially a 7 hour pumpkin pie spice withdrawal.
Hey now! Stay calm.
Pumpkin spice coffee is practically on tap if you have Coffee-mate Pumpkin Spice creamer in the fridge. Mmmm yes, don’t mind if I do.
And a morning cup o’Joe just wouldn’t be complete without a cookie to dunk in it. At the risk of overkill…malted pumpkin cookies with brown butter frosting? Kinda slam dunkers. If you catch my drift.
Coffee-mate has a TON of seasonal flavors that they bring out throughout the year, but my favorite (in case you couldn’t tell) is, hands down, the Pumpkin Spice. It’s everything I love about fall, in my cup of coffee. Which is kind of a perfect way to start the day.
Although…if I someday manage to get my hands on a bottle of their new Spiced Latte flavor, I won’t complain. And I may even cry happy tears. You have no idea how hard it is to find these seasonal items in NYC!
And in case you thought these creamers were just for coffee…WRONG. They go perfectly in place of milk in your favorite baked goods (like these cookies *cough cough wink wink nudge nudge*), hot chocolate, milkshakes, etc.! (For more recipe inspiration, check out here and here.)
Just make sure you get your hands on them before they go out of season in December. I would not want you to miss out on these fall flavors swirled into every part of your day. (But especially your cookies!)
And happy Halloween!!
- 11 oz all purpose flour
- 4 tbsp malt powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- 3 oz unsalted butter, softened
- 9 oz brown sugar
- 1 large egg
- 6 oz pumpkin puree
- 3 oz Coffee-mate Pumpkin Spice creamer (or regular milk)
- 1 tsp vanilla
- 2 cups confectioner's sugar
- 1 tbsp malt powder
- pinch of salt
- 5 tbsp unsalted butter
- 3 tbsp milk
- 1 tsp vanilla
- Preheat oven to 375.
- In a medium bowl, whisk together the flour, malt powder, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar until fluffy, about 3 minutes. Add in the egg and mix until combined, about 1 minute. Add in the pumpkin and mix until totally incorporated. Stir in the creamer and vanilla.
- Pour the dry ingredients into the stand mixer bowl. Mix until just incorporated.
- Using a small (2 tsp) cookie scoop, scoop the dough onto two parchment-lined baking sheets (about 20 cookies per sheet).
- Bake for 10-12 minutes or until the bottoms are lightly browned and tops spring back when you push down on them slightly. Let cool in the pan for a few minutes and then remove to a wire rack.
- For the frosting, whisk together the confectioner's sugar, malt powder, and salt.
- In a separate small bowl, whisk together the milk and vanilla.
- Melt the butter on medium heat in a small pan. Continue cooking, stirring occasionally, until it turns amber and starts to smell nutty. Immediately pour into the bowl of powdered sugar. Whisk together to combine, adding in the milk when it becomes too hard to stir. Spoon the frosting onto the tops of the cookies.
I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own.
Oh brown butter, how I love thee! I think I need that frosting… A big bowl of it.
this past weekend I ate pumpkin oats for breakfast, pumpkin cornbread for lunch and pumpkin pasta for dinner…that’s what happens when you crack open the canned pumpkin! All pumpkin hell breaks loose…
Pumpkin pie spices are my favorite this time of year too ~ who could resist one of your cookies!
Seriously, these cookies contain so many of my favorite things. And you top them off with brown butter frosting?! Doesn’t get much better! Maybe I’ll just make the frosting and eat it by the spoonful.
Pumpkin, brown butter, cookies…. so many things I love! The sugar free pumpkin pie creamer is one of my guilty pleasures this time of year:-)
Those cookies look so good! Awesome idea to replace milk with the Coffee-Mate!
Mmmm I love brown butter frosting – definitely an underrated frosting! This recipe sounds amazing!
with my coffee I am a complete purist, no extra flavors, but the idea of using that to bake goodies is pretty interesting… gotta keep that in mind, although I better act fast, it is going to disappear quickly from the stores as November rolls in, I take it…
The brown butter frosting sounds perfect to pair with pumpkin cookies.
Just wait ’til the.boy wakes up in a cloud of cinnamon and nutmeg – then we’ll know you’ve really gone off the deep end 😉 These cookies look delicious, especially with that brown butter frosting! I will take the WHOLE plate thanks.
A cinnamon/ginger/nutmeg/hintofcloves explosion sounds like a wonderful place to live in, it must smell amazing! Loving these cookies, nom nom x a million.
excellent swap out girl!
What a creative way to use the creamer, Joanne. Those are some cute cookies.
One can never have too much pumpkin in their lives. These sound so good! I love the addition of the malt.
I can’t get enough of pumpkin treats… these little beauties look AMAZING! Happy Halloween.
Ha! I would totally pumpkin pie our lives too! There really isn’t anything better. Oh wait. This brown butter frosting. Hand over the bowl!
Perfect timing for this recipe. Looks good!
I want to live in your pumpkin-covered world please. And I want to dive right in that bowl of frosting…. it looks amazing! Brown butter anything wins my heart 😉
Yum , this sounds amazing! Delish cookies.
Oh yum! I have a pumpkin spice obsession at the moment so these cookie are perfect!
You are always free to pumpkin pie my life if the boy balks.
I would bath in pumpkin pie spice if I could! The more logical thing to do though is make these cookies.
These cookies look crazy good! I am sure it is super hard to find season goodies in NYC. It’s hard enough for me in MI.
Oo I haven’t had malt and pumpkin together before!
These looks soooo good! Spicy and creamy- YES! I love that these are healthy too- YAY!
Malt and pumpkin is a unique combo girl! And of course you know I will be all over that brown butter frosting 🙂
“I am trying to pumpkin pie our entire lives.” LOVE! my husband would so say that about me. i fully support you in your endeavor. these cookies sound amazinggggg!
Those cookies look fantastic. Happy Halloween to you, too!
I love a frosted cookie, and somehow I am not sick of pumpkin yet (despite my recent 1,000 batches of cupcakes), so I am really drooling over these babies!
Brown butter and malt powder!? That’s it- I’m officially getting down with the pumpkin spice this year.
These cookies look so fluffy and delicious! I don’t put anything in my coffee but I never thought of using coffee creamer in baked goods – such a good idea!
I love these pumpkin cookies, look absolutely delicious!!
hehe, i could totally see you putting spices under your pillow 🙂 i’d prefer these cookies instead- perfect midnight snack!
Yum, I love these pumpkin cookies.
Oh, *why* don’t we have that coffee mate flavour here?! These cookies look so incredible 😀
I’m not so sure about flavoured coffee, but these cookies sound good!
Two things we can’t get in New Zealand – canned pumpkin purée and Coffee-Mate pumpkin spice creamer (or any other flavour for that matter). Awesome looking cookies though – I could almost go to the trouble of cooking up pumpkin especially for the job.
Wow. This sounds fantastic! I have definitely got to get cracking on making some pumpkin deliciousness soon!
You crack me up girlfriend! And your cookies? Amazeballs.
These look incredible . i love to have it with my hot latte
Wow – you’ve been converted… one pumpkin latte and all caution is thrown to the wind and you become a pumpkin coffee fiend!
I’ll take a cup of coffee with this creamer and approximately 74,489 of these cookies for breakfast tomorrow, thankyouverymuch.
I really couldn’t ask for a better eater than Paul. But he’s not that fond of squash, so when I made my Pumpkin Black Bean Soup last night, his usual reaction to dinner of “smells so good! Whatcha makin’?” went to “oh.” I think he’d be more forgiving of these cookies, though!
i’m beginning to believe that all cookies should be frosted.
These are so very lovely, Joanne. 🙂 Little bites of Autumnal happiness. 🙂
These won’t be safe around me! I’ll probably eat more than I should in one sitting. Pumpkin cookies with brown butter frosting? What a heavenly combination!
I am all about pumpkin pieing my life – especially if these cookies are involved!
So smart to use coffee creamers in recipes!!! I don’t drink coffee so I may just be doing that…aside from drinking it straight from the bottle (don’t judge).
yum! These cookies sound like the ultimate fall treat 🙂 I am dying to get a bite!
Never had a recipe that measured by ounces. How much is 11oz, 6 oz and 9 oz in cups?
Sorry for the confusion!! Usually I use a scale to weigh my ingredients and I sometimes forget that not everyone has that! For flour, 1 cup = 4.5 oz. For the butter, pumpkin puree, and creamer, 1 oz = 2 tbsp. For the brown sugar, 1 cup = 7.75 oz. Hope that helps!! Let me know if you have any other questions!