Brown Butter Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Well, well, well, we meet again. It’s time to pick up again as fall finally has arrived (maybe borderline winter here in Kansas) and it’s finally cool enough for me to actually run my oven. Thus here we are.

I brought these cookies to work today, and haven’t had as much of a response to anything like this in awhile. People freaked, and asked for the recipe, and I thought I’d throw it up on the blog for all to see. This recipe comes from The Cookie Book, written by Rebecca Firth. My dear cousin, sister from another mister, my kindred baking spirit, Leah gifted me this for my last birthday and I have been baking my way through it ever since. It is a wonderful book, and I’d highly, highly recommend picking it up.

These cookies are soft, melt in your mouth, and delightfully spicy. Their delicate pumpkin flavor is charged up by a mixture of cinnamon, nutmeg, cloves, and ginger. If my coworker’s reactions are any indication, I’d say it’s time to grab a can of pureed pumpkin, get out your sheet pans, and get baking. Enjoy.

Brown Butter Pumpkin Cookies with Cinnamon Cream Cheese Frosting

Makes 32 Cookies

• 8 tablespoons (115 g) unsalted butter

• 1/2 cup (118 mL) neutral oil

• 1/3 cup (79 mL) pumpkin puree

• 3/4 cup (158 g) dark brown sugar

• 3/4 cup (144 g) granulated sugar

• 1 tablespoon (15 mL) vanilla extract

• 2 large eggs, room temperature

• 1 3/4 cup (239 g) bread flour

• 1 cup (136 g) all-purpose flour

• 2 teaspoons (7 g) baking powder

• 1 teaspoon baking soda

• 1 teaspoon sea salt

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1/4 teaspoon ginger

Cookie Coating

• 1/4 cup (48 g) granulated sugar

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1/4 teaspoon ginger

Cinnamon Cream Cheese Frosting

• 2 tablespoons (29 g) unsalted butter, room temperature

• 3 ounces (85 g) cream cheese, room temperature

• 2 1/2 cups (325 g) powdered sugar

• 1/4 teaspoon nutmeg

• 2 to 3 tablespoons milk, or more to think out frosting

1. Place 8 tablespoons of butter in a medium saucepan. Preferably a light colored pan so you can see the butter change color. Heat the butter over medium heat. Stir, and diligently watch the butter as the milk solids begin to brown. It will begin to smell nutty, and right as it starts to turn amber remove it from the burner and pour it in a large heat-proof bowl. The browning of the butter will take 5-6 minutes. Let the butter cool slightly.

2. Once the butter cools., add the oil, pumpkin, dark brown sugar, granulated sugar, and vanilla. Once combined, add eggs one at a time incorporating it completely before adding the next egg. The mixture should be fairly thick. Be sure all lumps are whisked out.

3. In a separate medium bowl, combine the bread flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Add the dry ingredients to the pumpkin mixture. Gently fold in the dry ingredients into the wet until just mixed together. Do not over mix. Cover up the dough, and place in the fridge for at least an hour, up to 24 hours to firm up.

4. Preheat your oven to 350°F and line a few baking sheets with parchment paper.

5. Mix together the cookie coating. In a small bowl add granulated sugar, cinnamon, nutmeg, cloves, and ginger. Whisk together. Once the dough is completely firm and chilled, roll about 1 1/2 tablespoons, or 21 g of dough between your palms to make balls. Roll the balls in the sugar spice mixture and set on the baking sheet. Leave about 2 inches of space between each. Bake the cookies one sheet at a time, in the center rack of the oven, for about 10 to 12 minutes. Cool them on the baking sheet for 10 minutes before moving them to a rack to finish cooling.

6. For the frosting, mix together the butter, cream cheese, powdered sugar, cinnamon, and nutmeg until completely smooth. Add milk one tablespoon at a time until desired consistency is achieved. Spread a dollop on each completely cooled cookie using an offset spatula. Enjoy!

Flour Bakery's Milk Chocolate Hazelnut Cookies

Hi everyone! How’s your winter going? Here in the Kansas City area, it. won’t. stop. snowing. I’ve been pretty much snowed in all weekend; therefore, these cookies. Can we talk about them? Let’s talk about them. First, we need to talk about Nutella. I really, REALLY love the hazelnut cocoa spread, but I really hate baking with it. It’s a mess to measure out, it’s sticky, it gets everywhere. I realize these are all first world problems, but if I can find a cookie with the same flavors, but less mess I’ll take it.

So these cookies. They have milk chocolate, and hazelnuts. The hazelnuts aren’t only chopped up and put in the cookie, they’re also ground into a flour, so the hazelnut flavor is truly throughout. They’re satisfyingly crunchy from the nuts, and wonderfully creamy from the milk chocolate.

If you have snow where you are, you should warm your heart, and kitchen up with these bad boys. Here’s hoping spring is on the way!

Also, a little side note, if you’re looking for any web design, or general design work hit up my cousin (Stephanie Edwards) who lovingly designed this blog for me! You can find her website here: Space Car , her Facebook under SpaceCar, or on Instagram under @_spacecar_. She’s seriously the raddest.

Flour Bakery’s Milk Chocolate Hazelnut Cookies

• 3/4 cup plus 1 tablespoon unsalted butter, softened

• 2/3 cup granulated sugar

• 2/3 cup packed light brown sugar

• 2 large eggs

• 1/2 teaspoon vanilla extract

• 1 1/2 cups whole hazelnuts (divided)

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 3/4 teaspoon kosher salt

• 12 ounces milk chocolate, chopped into 1/2 inch pieces

• Flaky sea salt for sprinkling (optional)

1. In the bowl of a stand mixer, beat the butter and sugars until fluffy. About 5 minutes. Scrape down the sides of the bowl

2. Add the eggs one at a time, fully incorporating after each addition. Add the vanilla.

3. In a food processor, pulse about 1/2 cup of the hazelnuts into a fine powder or flour. Once it’s completely ground, stop, or it will turn into a paste. Roughly chop the rest of the heazelnuts.

4. In a separate medium sized bowl, whisk together the flour, baking soda, salt, chopped chocolate, and the chopped and ground hazelnuts.

5. Add the flour mixture to the butter and sugar mixture and mix until just combined.

6. Let the dough rest overnight, or for at least 3-4 hours.

7. The next day, preheat the oven to 350℉.

8. Measure the dough using an ice cream scoop. Place them on a parchment lined baking sheet. Press down the balls of cookie dough a little bit, and then sprinkle with flakey sea salt.

9. Bake for 16-18 minutes or until the edges are golden.

10. Let the cookies cool for 10 minutes on the baking sheet and then transfer to a wire rack. Enjoy!

Tartine Pumpkin Tea Cake

Hi everyone. I’m comin’ right at you with the most fall item of them all. Pumpkin spice everything. I’m usually not excited by pumpkin breads anymore but this one? Oh boy, this one. It has a plush, moist crumb and an insane amount of cinnamon goodness that makes all of my fall dreams come true. I want to curl up on a slice of this cake and take a sweet little nap. I urge you to not forget the pepitas and sprinkling of sugar on the top of this cake. It’s crunchy, roasted, sweetness really puts this cake (slash bread???) in the front runners of the best pumpkin baked good I’ve had.

I usually go more towards apples and apple cider items in the fall, and avoid the pumpkin spice craze, but when I saw this recipe I knew it was time to give the pumpkin world a moment of my time. This recipe hails from the famous Tartine Bakery in San Francisco, CA. You can find their cookbook here. It really is a staple in any baker’s kitchen.

Happy Fall, everyone.

Tartine Pumpkin Tea Cake

• 1 2/3 (225 g) cups all-purpose flour

• 1 1/2 (7 mL) baking powder

• 1/2 tsp (2 mL) baking soda

• 1 tbsp + 2 tsp (25 mL) ground cinnamon

• 2 tsp (10 mL) nutmeg, freshly grated

• 1/4 tsp (1 mL) ground cloves

• 1 cup + 2 tbsp (255 g) pumpkin purée

• 1 cup (250 mL) vegetable oil

• 1 1/3 cup (270 g) granulated sugar

• 3/4 tsp (4 mL) sea salt

• 3 large eggs

• 2 tbsp sugar for topping

• 3 tbsp pepitas for topping

Instructions:

1. Preheat oven to 325°F. Grease a 9x5 inch loaf pan, and line with parchment paper so ends are sticking out over the pan. This will make it easier to remove once baked.

2. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium sized bowl.

3. In the bowl of a stand mixer, or a large mixing bowl, beat the pumpkin purée, oil, sugar and salt together until well blended.

4. Add eggs one at a time. Mixing completely after each addition. Scrape down sides of bowl.

5. Add the flour and mix until just combined.

6. Pour the batter into the prepared 9x5 inch loaf pan. Sprinkle the sugar and pepitas on top.

7. Bake for about an hour, or until a skewer comes out clean. Remove the cake from the oven and let it sit for 20 minutes before removing. Use the sides of the parchment paper to pull the cake out of the pan.