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
Scale
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
