Brown Butter Pumpkin Cookies for 16

Instructions:

1. Place 170g butter in a stainless steel saucepan over medium heat. Stir constantly until the butter melts, foams, and then develops small brown specks and a nutty aroma.
2. Immediately remove the browned butter from heat and whisk in the blotted pumpkin puree until the mixture is smooth.
3. In a large mixing bowl, whisk the browned butter-pumpkin mixture with light brown sugar and granulated white sugar until the texture is velvety.
4. Beat in the room-temperature egg and 5ml vanilla extract.
5. In a separate bowl, sift together the all-purpose flour, cornstarch, pumpkin pie spice, baking soda, and salt.
6. Gradually fold the dry ingredients into the wet mixture until a mahogany-colored dough forms.
7. Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper or silicone mats.
8. Bake at 350°F (175°C) for 10–12 minutes. Remove when edges are set but centers still look slightly underdone.
9. Prepare frosting by whisking softened cream cheese and 28g butter until smooth, then folding in powdered sugar and 2.5ml vanilla extract.
10. Allow cookies to cool completely on a wire rack, then pipe a swirl of cream cheese frosting on top.