I Am Baker

Pumpkin Sandwich Cookies with Brown Butter Buttercream

Its a mouthful.  But its a scrumptious mouthful.

Pumpkin Spice Cake Cookie Sandwiches with Brown Butter Buttercream

These cookies were a total accident.  I had a craving for a pumpkin cookie.  I found a recipe from Martha Stewart but didn’t have all the ingredients on hand so I googled ‘easy pumpkin cookies’.

Easy is an understatement.  Let me tell you this whole recipe.

1 box Spice Cake

1 15 oz can Pumpkin Puree

Mix cake mix and puree.  Using an ice cream scoop, drop rounded cookies onto parchment lined baking sheet.  Bake for 15 minutes at 350.

Done.

Pumpkin Spice Cake Cookie Sandwiches with Brown Butter Buttercream

Martha’s recipe has this brown butter icing, but again, I didn’t have all the ingredients on hand.  And we all know I have this obsession with cookie sandwiches lately, so I wanted to find a thicker, more sturdy frosting to use in a pumpkin cookie sandwich.

So I found this recipe from the Food Network.  The ingredients were what I was looking for, but the technique seemed… lacking something.  So I did some more research and came upon this recipe from Adventures in Cooking. (Gorgeous site!  Her photography is amazing)

I combined the two.

And then ended up working out for 2 1/2 hours last night after I came out of my sugar coma.

Brown Butter Buttercream

Ingredients

  • 1 cup unsalted butter, room temperature, divided
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 to 6 tablespoons buttermilk

Instructions

  1. In a stainless steal or light colored ceramic saucepan, melt 1/2 cup (1 stick) butter over medium heat. (You will want to be able to see the color changing in the butter.)
  2. As the milk solids in the butter will start to foam, gently stir the butter.
  3. The milk solids will subside then start to brown. You should start to smell the aromatic nutty flavors. (this takes anywhere from 5-10 minutes over medium heat. It can take 15 minutes over medium low heat)
  4. Remove butter from heat and set aside to cool. If you have any small brown bits that is ok, but if there are any burnt bits you will want to strain the butter in cheesecloth.
  5. Place plastic wrap in a bowl and pour room temperature butter into bowl.
  6. Set butter in fridge until solid. (about 3 hours)
  7. Remove butter from fridge and allow it to come to room temperature. (about 2 hours) Do not microwave.
  8. Place room temperature butter and room temperature browned butter into mixer and using whisk attachment, whip for about 1 minute on medium high.
  9. Add in sugar and vanilla and whip on low speed. Slowly, 1 tablespoon at a time, add in buttermilk. I usually use about 4 tablespoons but have used as many as 6. Whip frosting on high for 1-3 minutes, until it is very airy and fluffily.
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Chilled Brown Butter

This was my brown butter directly out of the fridge.

That buttercream.  I need to talk about.  It was… magical.  The aroma of the brown butter was enticing in itself, but then to taste it.

Pumpkin Spice Cake Cookie Sandwiches with Brown Butter Buttercream

Mind. Blown.

I didn’t know butter could do that.

Please be prepared for brown butter everything on my blog now.  Brown butter cake.  Brown butter pancakes.  Brown butter sugar cookies.  Its just needs to happen.

Granted, I am so busy that it probably won’t happen until next year when the trend will be officially over and everyone will be beyond sick of brown butter.  But hey.  Trendy I am not.

Now, if the whole “box mix” cookies above totally throws you off, please do feel free to substitute your favorite from scratch pumpkin cookie recipe.  My husband thought that a crisp cookie would add some nice contrast here, and I think thats a great option.

But I can’t help but love these cookies as is.  The soft cake-like texture and the rich brown butter buttercream… its was just perfection.

Pumpkin Spice Cake Cookie Sandwiches with Brown Butter Buttercream

I know the butter took half a day to make, but it was worth it.  So worth it.

These cookies sandwiches are the perfect fall treat!

Comments

  1. says

    Hahaha I feel the EXACT SAME WAY about brown butter!!!! It’s not about trendy, it’s about delicious, and brown butter is delicious, and I want to swim in it forever. (Maybe not swim.) Anyway, rest assured that you’ll still have one person super into your brown butter recipes even if they’re next year and everyone else is sick of it! :) LOVE these cookies and love brown butter in frosting — I’ve used it in cream cheese frosting but not in buttercream, so that sounds like what needs to happen next!

  2. says

    I love hearing something is trendy that I’ve been doing for more years than I care to admit…I’ll use brown butter in a heartbeat in lots of recipes; it simply elevates the flavors so nicely.

    What I do is add a touch of…no big surprise…Bourbon. Think Bourbon Browned Butter Buttercream. Yeah, it’s good!

    These cookies sound divine; can I order some? ;)

  3. says

    I got into brown butter for the first time a few weeks ago, and did like three brown butter recipes in a row. It’s so addicting! I love box cake mix cookies, and these look so thick and fluffy!

  4. Prissy says

    I cannot remember how I came across your blog but I am thankful I did. I seriously check it every day for something new or as soon as something goes on Instagram I check your blog! My husbands in the Air Force and his squadron are my guinea pigs lol so I’ll be attempting to make these and sending him to work with them

  5. Sheena says

    I usually don’t leave comments, but I just wanted to thank you for this. I made these and the browned butter buttercream was so good! It was life changing good. And my boys love them. I had to hide them so they wouldn’t eat them all, lol.

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