Pumpkin Cookies with Brown Butter Icing Recipe
If you’re craving a cozy treat that bursts with fall flavor, this Pumpkin Cookies with Brown Butter Icing Recipe is exactly what you need. Soft, warmly spiced pumpkin cookies get topped with a luscious, nutty brown butter icing that perfectly balances sweetness and depth. Each bite melts in your mouth, combining the richness of pumpkin with the comforting spices of cinnamon, nutmeg, and cloves, making these cookies a stunning star for any gathering or a delightful solo indulgence with your favorite cup of tea.
Ingredients You’ll Need
These ingredients are a beautiful blend of pantry staples and fall essentials, each playing a vital role in building the cookies’ tender texture, rich flavor, and addictive aroma. From the creamy pumpkin puree to the fragrant spices, every element works together to create magic.
- Butter (1/2 cup, softened): Adds richness and moisture to the cookie base while ensuring a tender crumb.
- White sugar (3/4 cup): Provides balanced sweetness and helps with slight crisping around the edges.
- Brown sugar (3/4 cup, packed): Brings extra moisture and a subtle molasses depth that complements the spices.
- Pumpkin puree (1 cup, canned): Infuses the cookies with natural pumpkin flavor and moisture for softness.
- Egg (1): Helps bind everything together and contributes to the moist, cakey texture.
- Vanilla extract (1 tsp): Enhances the overall flavor with warm, sweet undertones.
- All-purpose flour (2 1/2 cups): Builds the structure to keep the cookies soft but sturdy.
- Baking powder (1 tsp): Adds lift so the cookies aren’t dense.
- Baking soda (1 tsp): Works with the acidic pumpkin for a light, tender bite.
- Ground cinnamon (2 tsp): Provides that signature pumpkin spice warmth.
- Ground nutmeg (1/4 tsp): Adds a subtle nutty aromatic note.
- Ground cloves (1/4 tsp): Brings a hint of spiciness that completes the spice blend.
- Pumpkin pie spice (1 tsp): Enhances and unifies the spiced profile beautifully.
- Powdered sugar (3 cups): Combines with butter for the silky-smooth icing.
- Unsalted butter (1/2 cup): The star of the brown butter icing, creating a deep nutty flavor.
- Milk (1/4 cup): Balances the icing’s consistency, adding creaminess.
- Vanilla extract (2 tsp): Adds an extra layer of flavor to the brown butter icing.
How to Make Pumpkin Cookies with Brown Butter Icing Recipe
Step 1: Prepare Your Workspace and Bake the Cookies
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper to prevent sticking and make cleanup a breeze. This step ensures an even bake and keeps the cookies perfectly shaped.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy. This aeration process is key to tender, airy cookies with just the right chew.
Step 3: Mix in Pumpkin, Egg, and Vanilla
Next, add the pumpkin puree, egg, and vanilla extract to your creamed sugar mixture. Mixing well here combines moisture and flavor, ensuring your cookies stay soft and moist.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice. Whisking spices into the flour keeps everything evenly distributed, giving your cookies a consistent spiced flavor.
Step 5: Incorporate Dry Ingredients Into Wet
Gradually add the dry mixture to your wet pumpkin dough. Mix just until combined to avoid overworking the dough, which can make cookies tough. You want each bite tender and soft.
Step 6: Shape and Bake the Cookies
Drop tablespoonfuls of dough onto the prepared baking sheets, flattening each slightly for an even bake. Bake for 10 to 12 minutes until the edges turn lightly golden. Once out of the oven, transfer cookies to wire racks to cool completely—you’ll want them ready for the icing.
Step 7: Make the Brown Butter Icing
For the icing, melt the unsalted butter over low to medium heat. Keep a close eye on it as it starts to brown and release an irresistible nutty aroma—that’s the magic happening. Pour this brown butter over the powdered sugar, then whisk in milk and vanilla. Stir until silky smooth and spreadable.
Step 8: Ice the Cooled Cookies
Once your cookies are cool to the touch, generously spread the brown butter icing over each one. Allow the icing to set before serving so every bite has that perfect balance of soft cookie and creamy top.
How to Serve Pumpkin Cookies with Brown Butter Icing Recipe
Garnishes
Add a sprinkle of crushed pecans or a light dusting of cinnamon on top of the brown butter icing to elevate both texture and aroma. Not only do these garnishes enhance the cookies visually, but they also bring out even more fall warmth and crunch.
Side Dishes
These pumpkin cookies pair wonderfully with a mug of hot chai tea, coffee, or even a glass of cold milk. The spice and sweetness of the cookies balance beautifully with the creamy or spicy notes of these drinks, turning your snack time into an indulgent cozy moment.
Creative Ways to Present
For gatherings, arrange the cookies on a rustic wooden board surrounded by autumn leaves or cinnamon sticks to create a festive fall display. You can also sandwich the cookies with a layer of cream cheese frosting in between for an elegant twist everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for around 3 to 4 days—the perfect amount of time to enjoy without feeling rushed.
Freezing
Want to save some for later? Freeze the cooled, uniced cookies in a single layer on a baking sheet first, then transfer them to a freezer bag or container. They keep well for up to 2 months, allowing you to enjoy your Pumpkin Cookies with Brown Butter Icing Recipe anytime fall cravings hit.
Reheating
For a just-baked feel, gently warm frozen cookies in the oven at 300°F for about 5 to 7 minutes. If the cookies are iced, place parchment beneath and warm carefully so the icing softens without melting off completely.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! If you use fresh pumpkin, cook and puree it first to remove excess moisture. Canned pumpkin puree provides consistent texture and moisture, but homemade puree can work beautifully with a little extra preparation.
Is it okay to substitute the all-purpose flour for gluten-free flour?
You can swap in a gluten-free flour blend that measures cup-for-cup like all-purpose. For best results, choose a blend that contains xanthan gum or add it yourself to maintain the cookies’ structure and tenderness.
What makes brown butter icing different from regular icing?
Brown butter icing has a rich, nutty flavor because the butter is cooked until browned before mixing. This depth gives the icing a more complex taste than typical buttercream and pairs perfectly with the sweetness of pumpkin cookies.
Can I make these cookies vegan?
With some tweaks, yes! Use vegan butter alternatives and replace the egg with a flax or chia egg substitute. Be mindful that these changes might slightly alter texture but still yield delicious results.
How thick should I make the brown butter icing?
The icing should be thick enough to hold its shape when spread but still smooth and spreadable. If it’s too thick, add a splash more milk a little at a time; if too thin, add a bit more powdered sugar.
Final Thoughts
Once you try this Pumpkin Cookies with Brown Butter Icing Recipe, it’ll quickly become one of your go-to desserts for cozy evenings and festive occasions. The warmth of the spices mixed with the nutty richness of the icing is simply irresistible. Give it a whirl, and enjoy every bite—it’s pure fall happiness on a plate.
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Pumpkin Cookies with Brown Butter Icing Recipe
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in the warm, spiced flavors of these Pumpkin Cookies with Brown Butter Icing. Soft and tender with seasonal pumpkin and aromatic spices, these cookies are topped with a luscious, nutty brown butter icing that perfectly complements their rich autumn taste. Perfect for fall gatherings or cozy treats, these cookies deliver comforting sweetness with a sophisticated twist.
Ingredients
Cookie Ingredients
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp pumpkin pie spice
Brown Butter Icing Ingredients
- 3 cups powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking.
- Make Cookie Dough: In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy. Add the canned pumpkin puree, egg, and vanilla extract, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and pumpkin pie spice until evenly mixed. Gradually add this dry mixture to the wet ingredients and stir until just combined, taking care not to overmix.
- Shape Cookies: Drop tablespoonfuls of the cookie dough onto the prepared baking sheets, spacing them evenly, and gently flatten each slightly with the back of a spoon or your fingers.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn lightly golden brown. Once baked, remove cookies from the oven and transfer them to wire racks to cool completely.
- Prepare Brown Butter Icing: In a small saucepan over low to medium heat, melt the unsalted butter, stirring frequently, until it turns golden brown and emits a nutty, fragrant aroma. Remove from heat and immediately pour the browned butter over the powdered sugar in a mixing bowl. Add the milk and vanilla extract, then whisk thoroughly until the icing is smooth and lump-free.
- Ice the Cookies: Once the cookies have fully cooled, spread the brown butter icing evenly over the tops. Allow the icing to set before serving or storing the cookies.
Notes
- Make sure the pumpkin puree is fully incorporated with no excess liquid for the best cookie texture.
- Watch the butter carefully when browning for the icing to avoid burning it; a nutty aroma signals it’s ready.
- Cookies can be stored in an airtight container for up to 5 days.
- For a thicker icing, reduce the milk slightly; add more milk if the icing is too thick to spread.
- If desired, sprinkle a pinch of cinnamon or chopped nuts on the icing before it sets for extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
