If you’re craving a cozy, flavorful treat that captures the essence of autumn in every bite, look no further than the Pumpkin Cookies with Brown Butter Icing Recipe. These soft, spiced pumpkin cookies are perfectly complemented by a luscious brown butter icing that adds a nutty, caramel-like depth. Whether you’re sharing them with family, friends, or simply indulging on your own, these cookies bring the warmth and comfort of fall right into your kitchen.
Ingredients You’ll Need
These ingredients are delightfully simple yet essential to achieving the perfect balance of spice, sweetness, and texture in your cookies. Each component plays a key role, from the tender pumpkin puree to the aromatic spices and rich brown butter icing.
- Butter (1/2 cup, softened): Provides the creamy base that keeps the cookies tender and flavorful.
- White sugar (3/4 cup): Adds sweetness and helps with cookie structure.
- Brown sugar (3/4 cup, packed): Brings a hint of molasses flavor and keeps the cookies moist.
- Canned pumpkin puree (1 cup): The star ingredient offering natural moisture and that unmistakable pumpkin taste.
- Egg (1): Binds the ingredients and contributes to a soft, cakey texture.
- Vanilla extract (1 tsp for dough, 2 tsp for icing): Enhances the sweetness and depth of flavor.
- All-purpose flour (2 1/2 cups): Creates structure and gives the cookies their tender crumb.
- Baking powder (1 tsp) and baking soda (1 tsp): Work together to give the cookies a perfect rise and fluffiness.
- Ground cinnamon (2 tsp): Adds warmth and spicy sweetness.
- Ground nutmeg (1/4 tsp): Lends a subtle, nutty spice.
- Ground cloves (1/4 tsp): Infuses a fragrant, aromatic punch.
- Pumpkin pie spice (1 tsp): Ties all the spices together in perfect harmony.
- Powdered sugar (3 cups): Essential for creating that silky, sweet brown butter icing.
- Unsalted butter (1/2 cup, for icing): Browned to enhance the icing with a rich, toasty flavor.
- Milk (1/4 cup): Adds smoothness and helps achieve the perfect icing consistency.
How to Make Pumpkin Cookies with Brown Butter Icing Recipe
Step 1: Prepare Your Oven and Baking Sheets
First things first, preheat your oven to 350°F (175°C) to get it ready for those beautiful cookies. Line your baking sheets with parchment paper to ensure that the cookies bake evenly and release easily without sticking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar until the mixture is fluffy and light. This step is important because it builds the right texture and sweetness foundation for your pumpkin cookies.
Step 3: Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin puree, egg, and vanilla extract until everything is thoroughly combined. The pumpkin adds moisture and a lovely orange hue that signals delicious fall flavors to come.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice. These spices are what give the cookies their irresistible depth and holiday vibe.
Step 5: Mix Dry Ingredients Into Wet Mixture
Gradually add the dry ingredients to your wet pumpkin mixture, stirring gently until just combined. Overmixing here can lead to tougher cookies, so take care to fold them together lightly for a soft crumb.
Step 6: Shape and Bake the Cookies
Drop spoonfuls of the dough onto your prepared baking sheets. Flatten them slightly with your fingers or the back of a spoon to encourage even baking. Bake these beauties for 10 to 12 minutes, or until the edges become lightly golden and the center is set.
Step 7: Cool the Cookies Before Icing
Transfer the cookies to wire racks to cool completely. This step is key because the brown butter icing will melt right off if the cookies are still warm.
Step 8: Make the Brown Butter Icing
For that signature brown butter icing, melt the unsalted butter over low to medium heat, letting it brown until it smells nutty and caramelized — keep an eye on it so it doesn’t burn! Pour the browned butter over the powdered sugar, then add milk and vanilla extract. Whisk everything together until smooth and creamy.
Step 9: Ice Your Pumpkin Cookies
Use a spatula or spoon to generously spread the glossy brown butter icing over each cooled cookie. Let the icing set before serving to enjoy the perfect texture contrast between the soft cookie and silky topping.
How to Serve Pumpkin Cookies with Brown Butter Icing Recipe
Garnishes
Sprinkle a pinch of crushed toasted pecans or a dash of cinnamon on top of the icing for added texture and a beautiful finishing touch. For an extra festive vibe, a few edible gold leaf flakes can make these cookies look as luxurious as they taste.
Side Dishes
These pumpkin cookies are fantastic paired with a warm mug of chai tea, spiced latte, or even a cold glass of milk. The creamy beverages complement the spices and help balance the sweetness perfectly. Serve with fresh fruit like sliced apples to add a crisp, refreshing contrast.
Creative Ways to Present
Arrange these cookies on a rustic wooden board or a festive holiday platter for a crowd-pleasing display. You can stack them in a pretty jar or tie a small bundle with twine, making a charming gift or party favor. Don’t forget to add little fall leaves or cinnamon sticks for that extra cozy presentation.
Make Ahead and Storage
Storing Leftovers
Once iced, keep your pumpkin cookies stored in an airtight container at room temperature. They will stay soft and delicious for up to a week, making them a great treat to enjoy throughout the week or to bring to work or school.
Freezing
You can freeze these cookies before icing by wrapping them tightly in plastic wrap and placing them in a freezer bag. When you’re ready to enjoy them, thaw at room temperature and then add the brown butter icing fresh. If frozen after icing, wrap individually in plastic wrap to protect the icing and freeze for up to 2 months.
Reheating
If you prefer your pumpkin cookies slightly warm, pop them in the microwave for 10 to 15 seconds. This helps soften the icing and intensifies the comforting spices, but be careful not to overheat and melt the icing entirely.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
You can definitely use fresh pumpkin, but be sure to cook and puree it until very smooth and drain any excess moisture. Canned pumpkin puree is convenient and has a consistent texture, making it ideal for this Pumpkin Cookies with Brown Butter Icing Recipe.
What if I don’t have pumpkin pie spice? Can I make my own?
Yes! Pumpkin pie spice is easy to replicate with a blend of cinnamon, nutmeg, cloves, and ginger. Since this recipe already includes cinnamon, nutmeg, and cloves separately, you can adjust quantities or add a pinch of ground ginger for that extra warm kick.
Can I substitute the brown butter icing with regular icing?
While you could swap in a simple vanilla or cream cheese icing, the brown butter icing provides a unique, toasty richness that elevates this recipe. It’s definitely worth trying it as written to experience the full flavor profile.
How do I make sure my cookies don’t spread too much when baking?
Make sure your dough is well-chilled before baking, and don’t flatten the dough too much. Using parchment paper and baking at the correct temperature will also help keep the cookies from spreading excessively.
Are these cookies gluten-free or can they be made gluten-free?
This recipe uses all-purpose flour, which contains gluten. However, you could try swapping in a gluten-free all-purpose flour blend designed for baking. Keep an eye on the dough consistency and baking time, as gluten-free flours can behave differently.
Final Thoughts
There’s something truly magical about a dessert that feels like a warm hug, and this Pumpkin Cookies with Brown Butter Icing Recipe delivers that in every bite. The combination of tender pumpkin cookies spiced just right and topped with a nutty, creamy icing is a guaranteed crowd-pleaser. Give this recipe a try, and I’m confident it will become one of your favorite fall traditions to bake again and again.
Print
Pumpkin Cookies with Brown Butter Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and flavorful Pumpkin Cookies topped with a rich Brown Butter Icing, perfect for autumn gatherings or cozy afternoons with a warm beverage. The cookies combine fragrant spices and pumpkin puree for moist, aromatic bites, while the brown butter icing adds a luscious, nutty sweetness that perfectly complements the spiced cookie base.
Ingredients
Cookies
- 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
- 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 line baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy, which helps incorporate air for tender cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract into the creamed butter and sugars until well combined to create the wet cookie base.
- 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 to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Overmixing can make the cookies tough.
- Shape Cookies: Drop tablespoonfuls of dough onto the prepared baking sheets. Flatten each slightly with the back of a spoon or fingers for even baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly browned. Remove and cool the cookies on wire racks to room temperature.
- Prepare Brown Butter Icing: In a saucepan over low-medium heat, melt the unsalted butter and continue cooking until it browns and becomes fragrant, giving the icing a nutty flavor. Be careful not to burn it.
- Make Icing Mixture: Pour the browned butter into a bowl with powdered sugar, milk, and vanilla extract. Whisk thoroughly until the mixture is smooth and spreadable.
- Ice Cookies: Spread the brown butter icing evenly over the cooled cookies and allow it to set before serving to ensure it firms up nicely.
Notes
- Use canned pumpkin puree for consistent moisture and flavor. Avoid pumpkin pie filling, which contains added spices and sugars.
- Ensure butter is softened (not melted) for the creaming step to get the best texture.
- Brown butter should be watched carefully to avoid burning; remove from heat as soon as a nutty aroma develops.
- Cookies can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- For a dairy-free version, substitute butter with a plant-based alternative and use almond or oat milk in the icing.
