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
Scale
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
- â…“ 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.
