Pumpkin Cookies With Brown Butter Icing Recipe
If you’re on the hunt for a cozy, delightful treat that perfectly captures all those warm autumn flavors, look no further than these Pumpkin Cookies With Brown Butter Icing. From the tender, spiced pumpkin cookie base to the rich, nutty sweetness of the brown butter icing, this recipe brings out the best of fall’s bounty in every bite. They’re irresistibly soft, bursting with spice, and their brown butter icing adds that luxurious, deeply caramelized touch that will have you coming back for more. Trust me, once you try these Pumpkin Cookies With Brown Butter Icing, they’ll quickly become one of your all-time favorite seasonal treats to bake and share.
Ingredients You’ll Need
The beauty of these Pumpkin Cookies With Brown Butter Icing lies in their simple but perfectly balanced ingredients, each playing a crucial role in flavor, texture, and that signature autumnal color. Using pantry staples alongside warm, aromatic spices ensures a straightforward yet remarkably nostalgic experience every time.
- 1 cup canned pumpkin puree: Provides moisture, natural sweetness, and that vibrant orange hue.
- 1 cup granulated sugar: Adds sweetness and helps create a tender crumb.
- 1/2 cup unsalted butter, softened: Offers richness and a soft texture in the cookie base.
- 1 large egg: Binds ingredients together and contributes to chewy softness.
- 1 teaspoon vanilla extract: Enhances the flavor depth with warm, aromatic notes.
- 2 cups all-purpose flour: Forms the structure of the cookies for that perfect tender bite.
- 1 teaspoon baking soda: Helps the cookies rise and creates a light texture.
- 1 teaspoon baking powder: Additional leavening to keep the cookies nice and fluffy.
- 1 teaspoon ground cinnamon: A classic fall spice that adds warmth and spice.
- 1/2 teaspoon ground nutmeg: Brings earthy, nutty undertones to the spice mix.
- 1/4 teaspoon ground ginger: Adds a subtle zing that brightens the cookie’s profile.
- 1/4 teaspoon salt: Balances sweetness and enhances all other flavors.
- 1/2 cup unsalted butter (for brown butter icing): The star of the icing, browned to bring a deeply nutty aroma.
- 2 cups powdered sugar: Sweetens and thickens the icing to collect on each cookie perfectly.
- 2 tablespoons milk: Helps achieve a luscious, spreadable icing consistency.
- 1 teaspoon vanilla extract (for icing): Infuses the icing with a smooth, mellow sweetness.
- a pinch salt (for icing): Balances the sweetness and deepens the icing’s flavor.
How to Make Pumpkin Cookies With Brown Butter Icing
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) so it’s ready when your dough is mixed. Lining your baking sheets with parchment paper is a smart move to prevent sticking and make cleanup a breeze, although it’s optional depending on your preference.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture turns light and fluffy. This process takes about 2–3 minutes and is essential for giving your cookies a delicate, tender texture and that perfect melt-in-your-mouth feel.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, stir in the canned pumpkin puree, followed by the egg and vanilla extract. Mix until everything is thoroughly combined, creating a beautifully moist and fragrant cookie dough that hints at all the cozy flavors to come.
Step 4: Whisk Dry Ingredients Separately
In a different bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Combining the spices with the flour ensures even distribution of those classic fall flavors across every bite.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Resist the urge to overmix here — you want tender, soft cookies, not tough ones.
Step 6: Portion and Bake
Drop spoonfuls of dough onto your prepared baking sheets, spacing them about two inches apart to allow for slight spreading. Bake for 10–12 minutes, or until the edges are firm and the tops feel just set to the touch.
Step 7: Cool Cookies Before Icing
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This step helps them firm up enough so they don’t break when you add the rich brown butter icing.
Step 8: Make the Brown Butter Icing
While the cookies cool, melt the butter for the icing in a small saucepan over medium heat. Keep cooking it until it turns golden brown and releases a warm, nutty aroma — this brown butter is what transforms this icing into something unforgettable. Remove from heat and cool slightly.
Step 9: Whisk the Icing
In a separate bowl, combine powdered sugar, milk, vanilla extract, and a pinch of salt. Slowly drizzle in your brown butter while whisking continuously until the icing is smooth and reaches the perfect drizzling consistency.
Step 10: Ice the Cookies
Once the cookies have completely cooled, generously drizzle or spread the brown butter icing over each one. Let the icing set for a bit before serving to enjoy that perfect balance of soft pumpkin cookie and luscious, flavorful topping.
How to Serve Pumpkin Cookies With Brown Butter Icing
Garnishes
Elevate your Pumpkin Cookies With Brown Butter Icing by adding a sprinkle of chopped toasted pecans or a dusting of cinnamon on top. These simple garnishes add a delightful crunch and intensify the warm, cinnamon-spiced flavors.
Side Dishes
These cookies shine alongside a hot cup of chai tea or freshly brewed coffee, which complements their spicy notes beautifully. If you’re feeling indulgent, serve them with a scoop of vanilla bean ice cream for a cozy dessert twist.
Creative Ways to Present
For a charming fall gathering, stack these cookies on a rustic wooden platter decorated with autumn leaves and small pumpkins. Alternatively, package them in clear cellophane bags tied with twine for edible gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Keep your Pumpkin Cookies With Brown Butter Icing fresh by storing them in an airtight container at room temperature. They’ll stay perfectly moist and flavorful for up to four days, making them ideal for enjoying over a few days without any fuss.
Freezing
If you want to prepare ahead or save some for later, freeze the un-iced cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag once firm. When ready to enjoy, thaw them completely and then add the brown butter icing fresh for the best taste and texture.
Reheating
For a just-baked warmth, gently reheat cookies in a low oven (about 300°F or 150°C) for 5 minutes. If frozen, let them thaw first before reheating. Avoid microwaving as it can alter the texture and melt the icing unevenly.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just make sure to cook and puree fresh pumpkin well to get the right moisture and texture for the cookies. Canned pumpkin puree is convenient but fresh adds a lovely homemade touch.
What’s the secret to perfect brown butter for the icing?
Keep the heat medium and stir constantly. Watch for the butter to turn a golden brown color and smell nutty, but don’t let it burn. Removing from heat promptly is key to rich, flavorful brown butter icing.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that can be substituted 1:1 in baking. Just check the blend includes xanthan gum for the best texture.
How sweet are these Pumpkin Cookies With Brown Butter Icing?
They strike a lovely balance—sweet enough to satisfy your dessert cravings but not overly sugary, thanks to the understated warmth of the spices and the deep richness of the brown butter icing.
Can these cookies be made vegan?
With some ingredient swaps like using vegan butter, a flax egg instead of a regular egg, and a suitable milk alternative for the icing, you can create a delicious vegan version without losing the essence of these Pumpkin Cookies With Brown Butter Icing.
Final Thoughts
Baking these Pumpkin Cookies With Brown Butter Icing is like capturing the essence of fall in one bite—it’s comforting, flavorful, and simply unforgettable. Whether you’re sharing with loved ones or treating yourself, I promise they’ll bring warmth and joy to your kitchen. So grab your ingredients, whip up a batch, and savor every cozy moment these cookies have to offer!
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Pumpkin Cookies With Brown Butter Icing Recipe
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Cookies with Brown Butter Icing are soft, flavorful fall treats featuring warm spices and a rich, nutty frosting. The pumpkin puree keeps the cookies moist while the brown butter icing adds a deliciously decadent finish, perfect for holiday gatherings or cozy afternoons.
Ingredients
For the Cookies
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Brown Butter Icing
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper if desired for easier cleanup and to prevent sticking.
- Mix Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together using an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes. This step helps create a tender texture in the cookies.
- Add Pumpkin and Egg: Add the canned pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Mix until all the ingredients are fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This evenly distributes the leavening agents and spices throughout the dough.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to prevent tough cookies.
- Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are set and the tops are just firm to the touch. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Brown Butter: While the cookies cool, melt the 1/2 cup butter in a small saucepan over medium heat. Continue cooking it until it turns a golden brown color and exudes a nutty aroma, being careful not to burn. Remove from heat and let cool slightly.
- Make Icing: In a bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt. Slowly drizzle in the browned butter while whisking continuously until the icing is smooth and reaches the desired consistency.
- Ice Cookies: Once the cookies are fully cooled, drizzle or spread the brown butter icing over each cookie. Let the icing set before serving for the best flavor and texture experience.
Notes
- Use canned pumpkin puree specifically, not pumpkin pie filling, to avoid added spices and sweeteners.
- Be careful not to overbrown the butter for the icing; it should be golden with a nutty smell but not burnt.
- If icing is too thick, add a little extra milk one teaspoon at a time until desired consistency is reached.
- Cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- For a more intense spice flavor, feel free to increase cinnamon or add a pinch of cloves.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, fall cookies, brown butter icing, pumpkin dessert, holiday cookies, spiced cookies
