Minutes Prep time: 30
Minutes Total time: 60
Servings: 24
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
3/4 cup unsalted butter
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1/2 cup solid-pack pumpkin
1 egg
1 tablespoon pumpkin pie spice
GLAZE:
1/2 cup confectioners' sugar
1/4 teaspoon pumpkin pie spice
2 teaspoons water
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 44 mg | 4% |
| Carbohydrate | 18 g | 6% |
| Cholesterol | 23 mg | 8% |
| Total Fat | 7 g | 10% |
| Iron | 1 mg | 3% |
| Calories | 134 kcal | 7% |
| Sodium | 135 mg | 6% |
| Protein | 1 g | 2% |
| Saturated Fat | 4 g | 20% |
| Sugars | 10 g | 1% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray baking sheets with cooking spray.
Melt butter in a heavy-bottom skillet over medium heat. Cook until milk solids are golden brown, whisking or swirling the pan frequently. The butter will foam up and then the foam will subside. You will start to see brown bits forming on the bottom of the pan. Once it is golden brown with a nutty aroma, remove from heat.
Carefully scoop out 2 tablespoons brown butter and pour into a small bowl; set aside for glaze. Pour remaining brown butter into a large bowl; stir in pumpkin, cake mix, 1 tablespoon pumpkin pie spice, and egg until smooth dough forms.
Let dough stand 5 minutes to firm up. Scoop in 1-1/2 tablespoon portions onto baking sheets. Use the palm of your hand to flatten slightly. Bake 10 to 12 minutes, until lightly browned around the edges.
Let stand 1 minute before removing cookies to a wire rack to cool completely.
GLAZE: If your reserved brown butter has hardened, microwave 5 seconds to melt. Whisk confectioners’ sugar, 1/4-teaspoon pumpkin pie spice and 2 teaspoons water into butter. Add a little more water if your glaze is too thick to drizzle.
Drizzle brown butter glaze over cooled pumpkin spice cookies, let stand until glaze sets and enjoy!
Brown Butter Pumpkin Spice Cookies
