Brown butter, sage and pumpkin cookies

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I grew a pumpkin this year, so I wanted it to meet its pumpkin destiny, in part, as a batch of cookies. I didn’t like any of the recipes I found online, so here is what I came up with.

    Ingredients

Cookies
•1 c salted butter
•1/4 c fresh sage (chopped)
•2 c brown sugar
•2 large eggs
•1 t vanilla extract
•1 c pumpkin purée
•3 c flour
•2 t baking soda
•1 t ground cinnamon
•1/2 t ginger
•1/2 t cloves
Frosting
•2 c powdered sugar
•1/4 c butter
•2 t vanilla
•milk, to desired consistency

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I grew this darling pumpkin in my yard. Pumpkin purée is a breeze – this is how it’s done.

Wash your pumpkin. Cut it in half and clean out the seeds and pulp. Cut the pumpkin flesh (skin on) into 2-inch chunks and cover with water.

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Boil for approximately 30 minutes, or until fork tender. Drain and cool pumpkin, then scrape flesh off of pumpkin rind with a spoon. Purée using a food mill, blender, food processor, or even a potato masher.

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Reserve 1 cup purée for cookies and freeze the rest for another use.

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Or use canned pumpkin. Whatever floats your boat.

Get your darling little saucepan out and add half your butter and all your chopped sage (reserve little sage leaves for garnish if desired). Heat over medium, stirring constantly.

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After what seems like an eternity (it’s really just a few minutes), your butter will foam up. Remove the pan from the heat and let it cool. Your butter is now browned.

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In a large bowl, cream the brown sugar and the remaining butter. Slowly drizzle in your brown butter and sage.

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Crack open your two eggs and slide them into the mixture and mix them all together. Save your eggshells to feed to your chickens if you’re into that kind of thing.

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Mix in your pumpkin purée and vanilla extract.

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In a separate bowl, mix your dry ingredients together.

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With the mixer running, slowly incorporate your flour mixture into the pumpkin mixture.

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Mmmm.

Plop good-sized spoonfuls of cookie dough onto greased cookie sheets. Don’t crowd them. They need their space.

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Bake in a 350 degree oven for 15 minutes, or until the edges of the cookies are just browned. Cool on a wire rack.

Mix frosting ingredients together, adding milk slowly until desired consistency is reached. Drizzle or spread over cooled cookies. Top with a sage leaf and enjoy!

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No Comments

  1. Risa -  December 20, 2011 - 10:03 pm

    My mother-in-law just brought me a pumpkin she grew in her garden in Washington. I am so excited because we are going to make these!

  2. Joshua Griffin -  December 28, 2011 - 10:38 pm

    Well, I made it over to visit the babies and made these cookies at Jessica’s house. Mmmmm… so tasty.

    Uncle Joshua

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