Whole Grain Pumpkin Spice Cookies! W/ Pumpkin Spice Brown Butter Frosting! Melissa says Yummy!

  Pumpkin Spice Cookies/ Monica's Whole Grain Version too!                                                              

(Monica's changes are in parenthesis)

by Alyssa Lee

Cookies:
2/3 cup granulated sugar  (scant less)
3/4 cup packed brown sugar (did not pack to much)
1 cup butter or margarine, softened
1 teaspoon vanilla (2 tsp)
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal® all-purpose flour (1 1/8 c. brown rice flour plus 1 1/8 c. whole wheat  pastry flour..Sprouts)
1 teaspoon baking soda
1 teaspoon ground cinnamon (2 tsp. pumpkin pie spice)
1/2 teaspoon salt

Icing:
3 cups powdered sugar
1 teaspoon vanilla (3 tsp. vanilla)
3 to 4 tablespoons milk (3 tsp. soy milk creamer...Fresh and Easy)
1/3 cup butter (do not use margarine or spread; it will burn)
(I added 2 tsp. Pumpkin Pie Spice)

1  Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

2  On ungreased cookie sheets, drop dough by heaping tablespoonfuls.

3  Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes. ( Mine took 15 mins on preheated stone)

4  In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

5  Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.
Very very light and yummy!

<3 Monica's Munchies