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
Scale
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.
