Description
Soft, spiced, and full of fall flavor — these Pumpkin Cookies with Brown Butter Icing are the ultimate cozy treat!
Each bite melts in your mouth with warm pumpkin spice and that irresistible nutty sweetness from the brown butter glaze. Perfect for fall gatherings, coffee breaks, or a sweet afternoon indulgence.
Ingredients:
For the Cookies:
½ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 cup canned pumpkin puree
1 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:
3 cups powdered sugar
½ cup unsalted butter
¼ cup milk
2 teaspoons vanilla extract
Instructions:
Make the Cookie Dough (15 minutes)
In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Bake the Cookies (10–12 minutes)
Preheat your oven to 350°F (175°C). Drop rounded tablespoonfuls of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon. Bake for 10–12 minutes or until the edges are lightly golden. Remove and let cool completely on a wire rack.
Prepare the Brown Butter Icing (10 minutes)
In a small saucepan, melt the butter over medium heat, stirring constantly. Once it begins to foam, continue cooking until it turns golden brown and gives off a nutty aroma (about 8–10 minutes). Immediately remove from heat and cool slightly for 2–3 minutes. Pour the browned butter over the powdered sugar, then add milk and vanilla. Whisk vigorously until smooth and creamy. Adjust consistency with more milk or powdered sugar if needed.
Frost and Serve (10 minutes)
Spread about 1 tablespoon of icing over each cooled cookie. Allow the icing to set for 15–20 minutes before serving. Store in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 45 minutes
Kcal: 220 kcal | Servings: 24 cookies
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Step-by-Step Guide
Follow these detailed steps for perfect cookies. First, ensure your butter is truly softened to room temperature for proper creaming. Cream the butter and sugars for a full 3-4 minutes until light and fluffy; this incorporates air for a softer cookie. When adding the dry ingredients, mix only until the flour disappears. Overmixing develops gluten, leading to tough cookies. For the brown butter, use a light-colored saucepan so you can clearly see the color change. The butter will foam, then subside. Watch for golden brown milk solids at the bottom and a distinct nutty scent. Cool it slightly so it doesn’t melt the powdered sugar.
Serving Suggestions
These cookies are versatile. Serve them alongside a hot cup of coffee, chai tea, or apple cider. For a dessert platter, pair them with sharp cheddar cheese slices to contrast the sweetness. Crumble them over vanilla ice cream or a pumpkin spice latte for an indulgent treat. They also make a wonderful homemade gift stacked in a cellophane bag tied with rustic twine.
How-to Summary
To summarize: Cream softened butter and sugars, then mix in pumpkin, egg, and vanilla. Combine dry spices with flour and blend into wet ingredients. Scoop dough onto parchment-lined sheets and bake at 350°F for 10-12 minutes. For the icing, brown butter in a pan until nutty, then whisk with powdered sugar, milk, and vanilla. Frost fully cooled cookies and let set.
Frequently Asked Questions
Can I use fresh pumpkin puree? Yes, but ensure it’s thick and blotted dry. Canned pumpkin is more consistent in moisture, which is key for cookie texture.
Why is my icing too runny or too thick? If runny, add more powdered sugar a tablespoon at a time. If too thick, add milk a teaspoon at a time until spreadable.
Can I make the dough ahead? Absolutely. Chill the dough, covered, for up to 3 days. Let it soften slightly before scooping and baking.
How do I store these cookies? Store iced cookies in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, freeze un-iced cookies.
My brown butter burned. What happened? Use medium heat and stir constantly. It goes from browned to burned quickly. If you see black bits, start over.
Common Mistakes to Avoid
- Using melted butter instead of softened butter for the dough, which changes the texture.
- Not letting the cookies cool completely before icing, causing the glaze to melt off.
- Rushing the brown butter process on high heat, leading to burning.
- Overmeasuring the pumpkin puree, which makes the dough too wet and cakey.
- Overbaking; cookies continue to set on the tray. Remove when edges are just golden.
Conclusion
These Pumpkin Cookies with Brown Butter Icing encapsulate the essence of fall in every bite. The process of browning the butter adds a layer of sophisticated, nutty flavor that elevates a simple spiced cookie into something extraordinary. By following the detailed guide and avoiding common pitfalls, you’re guaranteed a batch of irresistibly soft, flavorful cookies perfect for sharing. This recipe is a keeper for creating warm, sweet memories all season long.