Brown Butter Pumpkin Cookies With Cream Cheese Icing

1. 1

   In a medium skillet, melt butter over medium heat. Cook, without stirring, until butter crackles, then foams and browns, about 5 minutes. It should smell nutty, and when butter is swirled brown bits should be visible. Pour butter into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Let cool completely.

2. 2

   Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

3. 3

   In a medium bowl, whisk together flour, baking soda, pumpkin spice, and salt. Set aside.

4. 4

   Add brown sugar and stevia to cooled butter and beat until smooth. Beat in vanilla. Beat in eggs one at a time. Beat in pumpkin until smooth. Stir in flour mixture until just combined.

5. 5

   Drop dough by tablespoonfuls onto prepared baking sheets, leaving 1 inch between cookies. Bake until lightly browned and barely firm on top, 10 to 12 minutes. Transfer to a rack and cool completely.

6. 6

   While cookies cool, prepare frosting. In a food processor, combine cream cheese, butter, stevia, powdered sugar, and vanilla. Pulse until very smooth.

7. 7

   Spread frosting over cooled cookies. Sprinkle lightly with cinnamon.

* Per serving · 4 servings · Values may vary.