If you’re looking for a cozy, comforting treat that captures the essence of fall, this Pumpkin Cookies with Brown Butter Icing Recipe is an absolute must-try. These cookies combine tender, spiced pumpkin goodness with a luscious, nutty brown butter icing that melts into every bite. Whether you want a sweet snack for a chilly afternoon or a crowd-pleasing dessert, these soft, flavorful cookies will quickly become your go-to. Get ready to fill your kitchen with irresistible aromas and delight in every decadent bite.
Ingredients You’ll Need
Simple ingredients come together to create this delicious flavor-packed recipe. Each element plays an essential role, from the richness of butter and pumpkin puree to the warm spices and that heavenly brown butter icing.
- 1 cup softened unsalted butter: Adds creaminess and moisture for a perfect cookie base.
- 1 ¾ cups granulated sugar: Sweetens the dough while helping to achieve a tender texture.
- 2 large eggs: Bind the ingredients and contribute to the cookie’s structure.
- 1 teaspoon vanilla extract: Enhances all the flavors with a sweet aromatic note.
- 1 cup canned pumpkin puree (not pie filling): The star of the show, bringing moisture, color, and that signature pumpkin flavor.
- 2 ½ cups all-purpose flour: Gives the cookies their body and chewiness.
- 2 teaspoons baking powder: Helps the cookies rise gently for a soft texture.
- 1 teaspoon ground cinnamon: Warm and comforting spice that perfectly complements pumpkin.
- ¼ teaspoon ground nutmeg: Adds depth and a subtle hint of earthiness.
- ¼ teaspoon baking soda: Works alongside baking powder to balance leavening.
- ½ teaspoon salt: Balances sweetness and enhances all flavors.
- Brown Butter Icing: Combines ⅓ cup unsalted butter (melted and browned), ½ cup confectioners’ sugar, 1 teaspoon vanilla extract, and 1-2 tablespoons milk to create a rich, nutty glaze.
How to Make Pumpkin Cookies with Brown Butter Icing Recipe
Step 1: Prep the Dough
Start by softening your butter to room temperature to ensure it creams smoothly. This step is key to getting a light and tender cookie. In a large bowl, beat together the softened butter and sugar until the mixture becomes light and fluffy, usually about 3-4 minutes. This incorporation of air is what gives the cookies their perfect texture.
Step 2: Mix Wet Ingredients
Add the eggs one at a time, mixing thoroughly after each addition for an even batter. Stir in your vanilla extract and the pumpkin puree, which brings moisture and that irresistible autumn flavor. Make sure the pumpkin is smooth and lump-free for the best dough consistency.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk the flour, baking powder, cinnamon, nutmeg, baking soda, and salt together. Whisking the spices with the dry ingredients ensures every cookie has consistent and balanced flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients. Mix just until everything is incorporated—overmixing can toughen your cookies, so gentle folding is your best friend here.
Step 5: Chill the Dough
Cover your dough and refrigerate for at least 30 minutes. This resting time lets the flavors meld beautifully and helps the cookies hold their shape during baking.
Step 6: Scoop and Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1-inch dough balls, leaving enough space between each to allow spreading. Bake for 12-15 minutes, or until the cookies are just lightly golden around the edges. Let them cool for 5 minutes on the sheet before moving them to a wire rack to cool completely.
Step 7: Make the Brown Butter Icing
While the cookies cool, melt the butter in a skillet over medium heat until it turns a beautiful golden brown and smells nutty. Remove from heat and whisk in confectioners’ sugar, vanilla, and enough milk to reach a smooth, pourable consistency. This glaze is the game-changer—its rich, toasty flavor lifts these cookies to another level.
Step 8: Assemble and Serve
Once your cookies are cool, drizzle or spread the brown butter icing on top. Let the icing set slightly before serving to avoid messy fingers, though honestly, some might prefer it melty and gooey!
How to Serve Pumpkin Cookies with Brown Butter Icing Recipe
Garnishes
Sprinkle some toasted pecans or chopped walnuts on top of the icing for a delightful crunch that pairs wonderfully with the soft cookie texture. A light dusting of cinnamon or pumpkin pie spice can also add an extra sprinkle of autumn charm.
Side Dishes
These cookies are heavenly alongside a warm cup of coffee or a fragrant chai tea, perfect for savoring the cozy flavors. For an indulgent dessert, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They also beautifully complement a glass of spiced mulled wine if you’re celebrating a seasonal gathering.
Creative Ways to Present
Try stacking these pumpkin cookies with brown butter icing as a layered dessert with whipped cream in between for a stunning display. You could also insert a small cinnamon stick as a decorative “handle” for a playful presentation that’s sure to impress guests. Wrapping them up in cellophane with a rustic ribbon makes a charming homemade gift that anyone would adore.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days. Be mindful that the brown butter icing may soften over time, so these cookies are best enjoyed fresh or within a couple of days to experience their full texture and flavor.
Freezing
You can freeze the cookie dough before baking for up to 3 months. Just scoop the dough balls onto a tray, freeze until solid, then transfer to a freezer-safe bag. When ready, bake directly from frozen with a few extra minutes added to the baking time for fresh-from-the-oven pumpkin goodness anytime.
Reheating
If your cookies get a bit stale or hard, pop them in a 300°F (150°C) oven for 5-7 minutes to restore softness and warm the brown butter icing slowly. This quick refresh will make your cookies taste like they just came out of the oven again.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can! Just cook and puree fresh pumpkin until smooth. Make sure it’s fully cooked and drained well to avoid excess moisture that could affect the cookie texture.
What if I don’t have all the spices listed?
Cinnamon is the most important spice here, but a pinch of nutmeg enhances the flavor. If you don’t have nutmeg, you can omit it or add a little ground ginger or cloves for a similar warm spice profile.
How do I know when the brown butter is ready for the icing?
Watch for a nutty aroma and a golden-brown color forming on the butter’s solids. It should look clear and rich but not burnt. Remove it from heat right away to prevent bitter flavors.
Can I make these cookies gluten-free?
Substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or another binder to maintain the right texture.
Is the brown butter icing very sweet?
The confectioners’ sugar balances out the nutty richness of the brown butter, creating a perfectly sweet and buttery icing that’s not overpowering but wonderfully indulgent.
Final Thoughts
I hope you’re as excited to make these Pumpkin Cookies with Brown Butter Icing Recipe as I am to share it with you. This recipe truly brings a warm, comforting slice of autumn into your home, no matter the season. Each bite is a perfect harmony of soft pumpkin spice and rich brown butter sweetness—something your friends and family will rave about. So gather your ingredients, preheat that oven, and get ready to bake some magic. You won’t regret it!
Print
Pumpkin Cookies with Brown Butter Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cookies with Brown Butter Icing combine the warm, spiced flavors of pumpkin and cinnamon with a rich, nutty maple-flavored brown butter icing. Perfectly soft and chewy, these autumn-inspired cookies are easy to make and ideal for cozy gatherings or a comforting treat year-round.
Ingredients
Cookie Dough
- 1 cup softened unsalted butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pie filling)
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ½ teaspoon salt
Brown Butter Icing
- ⅓ cup unsalted butter (melted and browned)
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (to adjust consistency)
Instructions
- Prep the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and pumpkin puree until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Gradually add this mixture to the wet ingredients and mix until just combined, being careful not to overmix to maintain a tender texture.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld and help the dough firm up for easier scooping.
- Scoop and Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough balls about 1 inch in diameter onto the baking sheets, spacing them evenly. Bake for 12-15 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Brown Butter Icing: While the cookies cool, prepare the icing by slowly browning the butter in a skillet over medium heat until it develops a rich nutty aroma and golden color. Combine the browned butter with confectioners’ sugar, vanilla, and 1 tablespoon milk in a bowl. Stir until smooth and add more milk if needed to achieve a pourable consistency.
- Assemble and Serve: Once cookies are fully cooled, drizzle or spread the brown butter icing over each one. Let the icing set before serving for the best texture.
- Serving Suggestions: Enjoy these cookies on their own or pair them with a warm cup of coffee or tea, vanilla ice cream for a creamy contrast, or spiced mulled wine to enhance an autumnal celebration.
- Storage and Reheating: Store cooled cookies in an airtight container at room temperature for up to 3 days. The icing may soften, so it’s best to enjoy them fresh. To reheat hardened cookies, toast in a 300°F (150°C) oven for 5-7 minutes to restore softness.
Notes
- Use unsweetened canned pumpkin puree for best flavor and texture; avoid pumpkin pie filling which contains added spices and sugars.
- Browning the butter slowly is key to releasing the nutty aroma, but watch carefully to prevent burning.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Cookies are best eaten fresh as the icing may soften with storage.
- For a thicker icing, reduce the amount of milk or add more powdered sugar.
