Pumpkin Cookies with Brown Butter Icing

Why You’ll Love This Recipe

• Seasonal Delight: Combines classic fall flavors of pumpkin and warm spices.

• Soft and Tender Texture: The cookies are moist and cake-like, offering a melt-in-your-mouth experience.

• Decadent Icing: The brown butter icing adds a rich, nutty flavor that perfectly complements the spiced cookies.

Ingredients

For the Cookies:

• 1/2 cup butter, softened

• 3/4 cup white sugar

• 3/4 cup packed brown sugar

• 1 cup canned pumpkin puree

• 1 large egg

• 1 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1 teaspoon pumpkin pie spice

For the Brown Butter Icing:

• 1/2 cup unsalted butter

• 3 cups powdered sugar

• 1/4 cup milk

• 2 teaspoons vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cookie Dough:

   • In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth and well combined.

   • Add the pumpkin puree, egg, and vanilla extract. Beat until thoroughly blended.

2. Mix Dry Ingredients:

   • In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and pumpkin pie spice.

3. Combine Ingredients:

   • Gradually add the dry ingredients to the pumpkin mixture, beating until just combined.

   • Drop tablespoonfuls of dough onto ungreased cookie sheets and flatten slightly with a spoon.

4. Bake the Cookies:

   • Preheat the oven to 350°F (175°C).

   • Bake the cookies for 10-12 minutes, or until the edges are lightly browned.

   • Remove from the oven and transfer the cookies to a wire rack to cool completely.

5. Make the Brown Butter Icing:

   • In a medium bowl, place the powdered sugar and set aside.

   • Melt the unsalted butter in a small saucepan over low to medium heat, stirring frequently.

   • Cook until the butter foams, the foam dissipates, and the butter turns a deep golden brown with a nutty aroma, about 10 minutes. Be attentive to avoid burning.

   • Remove from heat and let cool for 2-3 minutes.

6. Prepare the Icing:

   • Carefully pour the brown butter over the powdered sugar.

   • Add the milk and vanilla extract. Whisk vigorously until smooth.

   • If the icing seems to seize or separate, continue whisking until fully emulsified and smooth.

   • Adjust the consistency with more milk or powdered sugar if needed.

7. Ice the Cookies:

   • Spread approximately 1 tablespoon of icing onto each cooled cookie.

   • Allow the icing to set before serving.

Servings and Timing

• Servings: Approximately 36 cookies

• Preparation Time: 20 minutes

• Baking Time: 10-12 minutes per batch

• Total Time: Approximately 1 hour (including cooling and icing)

Variations

• Nutty Addition: Fold in chopped pecans or walnuts into the cookie dough for added crunch.

• Spice Adjustment: Modify the spice levels to your preference, adding more cinnamon or ginger as desired.

• Glaze Flavor: Incorporate a tablespoon of maple syrup into the icing for a maple-flavored glaze.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. Place parchment paper or wax paper between layers to prevent them from sticking together.

• Refrigeration: If you prefer to keep the cookies fresh for a longer period, you can refrigerate them for up to a week. Just make sure they are well-covered to avoid drying out.

• Freezing: For longer storage, freeze the cookies. Place them in a freezer-safe container or zip-top bag, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before serving, and if desired, reheat in the oven for a few minutes to restore their fresh-baked texture.

FAQs

1. Can I use fresh pumpkin puree instead of canned?

Yes, fresh pumpkin puree can be used, but ensure it’s well-drained to avoid excess moisture.

Pumpkin Cookies with Brown Butter Icing

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These Pumpkin Cookies with Brown Butter Icing are soft, spiced, and bursting with fall flavors! Infused with warm cinnamon, nutmeg, and cloves, these cake-like cookies are topped with a nutty, rich brown butter icing for the ultimate autumn treat. Perfect for cozy gatherings or holiday baking!

• Author: Ava
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: ~1 hour (including cooling and icing)
• Yield: ~36 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cookies:

• ½ cup butter, softened
• ¾ cup white sugar
• ¾ cup packed brown sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon pumpkin pie spice

For the Brown Butter Icing:

• ½ cup unsalted butter
• 3 cups powdered sugar
• ¼ cup milk
• 2 teaspoons vanilla extract

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Instructions

Prepare the Cookie Dough:

• In a large mixing bowl, cream together butter, white sugar, and brown sugar until smooth.
• Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.

2. Mix Dry Ingredients:

• In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice.

3. Combine Ingredients:

• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Drop tablespoon-sized portions of dough onto an ungreased cookie sheet. Flatten slightly with a spoon.

4. Bake the Cookies:

• Preheat oven to 350°F (175°C).
• Bake for 10-12 minutes, or until the edges are lightly golden.
• Transfer to a wire rack to cool completely before icing.

5. Make the Brown Butter Icing:

• Place powdered sugar in a medium bowl and set aside.
• Melt the butter in a saucepan over medium heat, stirring frequently.
• Cook until the butter foams, then turns a deep golden brown with a nutty aroma (about 10 minutes). Be careful not to burn.
• Remove from heat and let cool for 2-3 minutes.
• Pour the brown butter over the powdered sugar.
• Add milk and vanilla extract, whisking vigorously until smooth. Adjust consistency with more milk or powdered sugar if needed.

6. Ice the Cookies:

• Spread 1 tablespoon of icing onto each cooled cookie.
• Allow the icing to set before serving.

Notes

• Using Fresh Pumpkin? Ensure it’s well-drained to avoid excess moisture.
• For Extra Crunch: Fold chopped pecans or walnuts into the dough.
• Want a Maple Twist? Add 1 tablespoon maple syrup to the icing for a warm, fall-inspired glaze.