Pumpkin Spice Cookies with Brown Butter Icing


On Tuesday Dan and his right-hand-man Shawn (co-baker at Lovejoy) met at Dan’s home to sample some recipes for the bakery. They selected this Fall-inspired cookie for its homey flavor and because it tastes so good with hot tea.  See recipe below.


When sliced down the middle this cookie was brilliantly orange. The recipe includes a heart-healthy supply of walnuts, currants, cinnamon, nutmeg, and clove.


Each cookie was dipped into brown butter frosting, made with the usual ingredients, except that the butter was caramelized in the pan first.

Pumpkin Spice Cookie Ingredients:

1 stick of butter
1 cup brown sugar
1 egg
1 teaspoon Vanilla extract
1 cup Pumpkin puree
2 cups Pastry flour
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Cloves
1/2 cup Walnuts toasted
1 cup Currants

Brown Butter Icing Ingredients:

1 stick Butter
1 cup Powdered sugar
2 teaspoon Vanilla extract
1/4 cup Heavy cream

Cookie dough instructions:

Cream butter and sugar together
Add eggs and vanilla
Add pumpkin puree
Sift pastry flour, baking soda, salt, cinnamon, nutmeg, and cloves and add
Add walnuts and currants
Scoop and roll into (2 oz) 1 1/2 inch diameter balls
bake 15-20 min @350F

Icing instructions:
Cook butter until it turns brown
Add to rest of ingredients and whisk together
Dip cooled cookies into icing while still warm