Recipe: Malted Pumpkin Cookies with Browned Butter Frosting
Author: 
Serves: 48 cookies
 
Brown butter, malt, and pumpkin come together in these tender cookies for a fall-flavor trifecta!
Ingredients
  • 11 ounces all-purpose flour
  • 4 tablespoons malt powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • 3 ounces softened, unsalted butter
  • 9 ounces brown sugar
  • 2 teaspoons fresh, grated ginger
  • 1 large egg, room temperature
  • 6 ounces pumpkin puree (not pie filling)
  • 3 ounces milk
  • 1 teaspoon vanilla
  • for the frosting:
  • 2 cups confectioner's sugar
  • 1 tablespoon malt powder
  • pinch of salt
  • 5 tablespoons unsalted butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375F and line 3 baking sheets with parchment or silicone liners.
  2. In a medium bowl whisk together flour, malt powder, baking soda, baking powder, salt, cinnamon, dry ginger, and nutmeg. Set aside.
  3. In the bowl of an electric mixer cream together butter, sugar, and fresh ginger. Add pumpkin puree and combine. Add egg and mix to combine, scraping the bowl as needed. Add milk and vanilla, mix well. Pour all of the dry ingredients into the wet mixture and mix in short bursts until just combined. If there are some streaks of flour, fold lightly with a rubber spatula.
  4. Prepare a piping bag fitted with a large, round tip and spoon half of the batter into the bag. Pipe rounds of dough onto the prepped sheet pans and repeat. Bake cookies in the center of the oven for 10-12 minutes. The cookies are done when the bottoms are lightly browned and the tops spring back to the touch. Cool for a few minutes on the sheet and then transfer to wire racks to cool completely before frosting.
  5. In a large bowl whisk together sugar, malt powder, and salt. Set aside.
  6. In a small bowl whisk together milk and vanilla.
  7. In a shallow skillet heat butter over medium low until butter solids become golden brown and smell like toffee. Do not walk away as you do this, the butter can go from perfect to burnt in moments. Once browned add to confectioner's sugar mixture and whisk well, whisk in milk and vanilla. If the frosting is still stiff add small amounts of milk to achieve desired consistency. Can be used as soon as cookies are cooled.
Notes
Adapted from Martha Stewart
I halved the recipe, so I used ounce measurements instead of my usual cup measurments.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2011/10/04/recipe-malted-pumpkin-cookies-with-browned-butter-frosting/