Malted Pumpkin Cookies with Brown Butter Frosting
 
 
Cookies that taste like pumpkin pie and are smeared with rich brown butter frosting - what could be better!
Yield: 40 cookies
Ingredients
For the cookies
  • 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
For the brown butter frosting
  • 2 cups confectioner's sugar
  • 1 tbsp malt powder
  • pinch of salt
  • 5 tbsp unsalted butter
  • 3 tbsp milk
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 375.
  2. In a medium bowl, whisk together the flour, malt powder, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. 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.
  4. Pour the dry ingredients into the stand mixer bowl. Mix until just incorporated.
  5. Using a small (2 tsp) cookie scoop, scoop the dough onto two parchment-lined baking sheets (about 20 cookies per sheet).
  6. 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.
  7. For the frosting, whisk together the confectioner's sugar, malt powder, and salt.
  8. In a separate small bowl, whisk together the milk and vanilla.
  9. 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.
Notes
Adapted from Hungry Girl Por Vida
Nutrition Information
Serving size: 1 cookie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/10/malted-pumpkin-cookies-with-brown-butter-frosting.html