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Pumpkin Cookies with Brown Butter Icing

  • Author: Christopher

Description

Pumpkin Cookies with Brown Butter Icing are a perfect autumn treat that combines the warm, cozy flavors of pumpkin and spices with the rich, nutty indulgence of browned butter. These cookies are soft, tender, and delicately sweet, with a luxurious icing that takes them to the next level. Perfect for holiday gatherings, gifting, or simply indulging in seasonal flavors, these cookies are easy to make and guaranteed to impress.

Whether you’re an experienced baker or a novice, this recipe is straightforward and adaptable. Add a personal touch with mix-ins like chocolate chips or chopped nuts, or tweak the spice blend to suit your preferences. With their irresistible flavor and eye-catching presentation, these cookies are a fall baking essential.

Ingredients

Scale

For the Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract

For the Brown Butter Icing:

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2–3 tablespoons milk (adjust for desired consistency)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Allow the cookies to cool completely on a wire rack.
  8. While the cookies cool, prepare the brown butter icing. Melt the butter in a small saucepan over medium heat. Cook until the butter turns golden brown and develops a nutty aroma, stirring occasionally. Remove from heat and let cool slightly.
  9. In a mixing bowl, whisk together the browned butter, powdered sugar, milk, and vanilla extract until smooth and spreadable. Add more milk if needed to reach your desired consistency.
  10. Once the cookies are cool, spread or drizzle the brown butter icing over the top. Allow the icing to set before serving.

Notes

  • Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the best results. Fresh pumpkin puree can be substituted if it’s thick and not watery.
  • Brown Butter Tips: Watch the butter closely as it browns—remove it from the heat as soon as it turns golden and emits a nutty aroma to avoid burning. Let it cool slightly before mixing it into the icing to prevent clumping.
  • Spices: Feel free to adjust the spice blend. Adding a pinch of clove or allspice can deepen the flavor, but don’t overwhelm the pumpkin.
  • Icing Consistency: Adjust the milk in the icing to achieve your desired consistency. For a thicker spread, use less milk; for a drizzle, add a bit more.
  • Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the un-iced cookies and add the icing after thawing.
  • Presentation: Sprinkle a touch of cinnamon or freshly grated nutmeg over the icing for a polished look.

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Find it online: https://yummyycravings.com/pumpkin-cookies-with-brown-butter-icing/