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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!

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

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.

Find it online: https://avarecipe.com/pumpkin-cookies-with-brown-butter-icing/