Okay, so I have a confession to make. I really dislike frosting. There I said it.
The extremely sweet taste of it combined with the usually extremely sweet cookie/cupcake/cake just really sets me off. And then, there’s that slight oily taste and loads of florescent food coloring that would make it glow in the dark… Makes me want to gag.
My friends at school would always look with wide eyes as I scraped off the icing and then shoved it to someone or down the garbage. 😀
Then you ask, why do these cakies have such a high cake to frosting ratio?
I like this frosting. Ima not a complete frosting hater… The store bought kind is the kind I really dislike. This, with lots of brown butter and sugar, and sprinkled with salt is not something I would dislike… 😀
(I also like whipped cream, fyi)
So, these cakies have a really nice ration of brown butter (butter)cream frosting to pumpkin cakies. Plus, they’re completely versitile. If you wanted to, you could frost all of them/eat all the frosting from the pan… and then sandwich the frosting sides together to make whoopie pies. Or, stack them all on top of each other to make a pumpkin layer cake. No fuss see?
But I still think the best kind is open faced, unstacked. This way, I can sneak one in during a study break and I wouldn’t have to cut a small slice of cake off and/or make a big mess by trying to stuff two puffy cookies with a load of frosting into my mouth.
Either way, they are delicious, with puffy centers and slightly crunchy sides. Yes, you should go make these right now… 😀
-For the brown butter frosting, all you have to do is microwave 2/3 cup butter for about 2-3 minutes, or melt it over the stovetop until brown and nutty smelling. Set it aside to cool. When it’s texture is that of softened butter, mix in 2 cups of powdered sugar and 1 teaspoon of salt. Mix thoroughly. Add in a teaspoon of vanilla, then incorporate in some milk slowly, until the texture is how you want it.
Cream the butter, brown sugar, and pumpkin pie spice together. Add in the vanilla and eggs, one by one, thoroughly combining the ingredients.
Add in the pumpkin puree. Mix in the flour and baking powder until no floury patches are left. Finally, add in the milk.
Spoon about a tablespoon sized blob onto a parchment lined baking sheet. Leave about 1 inch of space for the cakie to spread.
Bake in a preheated 350 degree oven for 10 minutes, or until a toothpick stab in the center comes out clean.