🎃Maple Brown Butter Cream Cheese Frosting
Make brown butter while the cookie dough is chilling. It will need 1-2 hours to cool enough to become the texture of softened butter.
To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 30 minutes to room temperature and transfer to the fridge for an additonal 60-90 minutes (1-1.5 hours).
Butter should be texture and temperature as solid butter at room temperature.
Cream together cooled and softened brown butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes.
Stop and scrape down sides of bowl as needed. Add sifted powdered sugar ½ c at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. Once all the sugar has been added, add in the vanilla etxract, ground cinnamon, maple extract, 1 tablespoon milk and salt.
Beat on high until the buttercream is fully incorpated and desired consistency. If the buttercream is too thick, add an additional 1-2 tablespoon milk of choice, beating until well incorporated.
Using a small offset icing knife, spoon or piping bag with piping tip of choice, apply the desired amount of frosting to the bottom of one cookie. Apply the bottom of another cookie to the frosted side of the first cookie. Gently press together. Enjoy!
🎃NOTES
Batch browning butter: this recipe calls for a lot of browned butter. it’s worth it to brown 2-3 pounds of butter at the same time. to do this, simply brown the butter, cool to room temperature in a heat proof bowl. once the brown butter has cooled, pour the butter into an airtight container and store in the fridge. bring to room temperature the same way you would regular unsalted butter. by using a food scale, you can make a big batch of brown butter and slice off/measure the amount chilled and reformed butter you need for the recipe.
“blotting” the pumpkin: pumpkin has a lot of excess water. leaving the water in will result in a cake like cookie. removing much of the water before using the pumpkin will give the cookies a chewier texture.
refined sugar free option: these cookies can be made with maple sugar for a refined sugar free option. to do this, replace the brown and granulated sugar with 1 ¼ c of maple sugar.
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