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
Scale
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
