Name: Pumpkin Cookies with Brown Butter Icing Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/4 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; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1 cup canned pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup unsalted butter; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 to 3 tablespoons milk

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If there’s a treat that embodies cozy autumn afternoons and festive gatherings, Pumpkin Cookies with Brown Butter Icing absolutely steal the show. These cookies are irresistibly soft and cake-like, bursting with warm spices and pumpkin flavor, then finished with a luscious, nutty brown butter icing that you’ll want to lick straight from the bowl. Every batch fills the kitchen with sweet, spicy aromas and promises a dessert that wins raves from family and friends. Whether you’re baking for a holiday table or just celebrating the changing leaves, this is a recipe you’ll reach for again and again.

Pumpkin Cookies with Brown Butter Icing Recipe - Recipe Image

Ingredients You’ll Need

The best Pumpkin Cookies with Brown Butter Icing start with classic, simple ingredients that work magic together. Every item plays a crucial role in creating that perfectly pillowy cookie crumb and a perfectly rich, unforgettable icing.

All-purpose flour: The sturdy backbone of the cookies, it ensures a soft, cake-like structure.
Baking powder: Lends rise, giving your cookies their delicate lift.
Baking soda: Activates with the acidic ingredients for added tenderness.
Ground cinnamon: Delivers that essential warmth and autumn aroma.
Ground nutmeg: Adds subtle spice and depth to the flavor.
Ground ginger: Offers a gentle zing to balance the sweetness.
Salt: Enhances every nuance of spice and sweet.
Unsalted butter (softened): Creates richness and keeps the cookies fluffy.
Granulated sugar: Adds sweetness and helps create that cherished soft-cookie texture.
Brown sugar (packed): Brings moisture and a lovely hint of caramel.
Canned pumpkin puree: The star of the show, infusing flavor, natural color, and a moist crumb.
Large egg: Binds the dough and adds tenderness.
Vanilla extract: Rounds out every bite with fragrant, comforting depth.
Powdered sugar: Lends the essential sweetness and smoothness to the icing.
Milk: Helps create an easy-to-spread icing consistency.

How to Make Pumpkin Cookies with Brown Butter Icing

Step 1: Prep the Baking Sheets and Oven

Start by preheating your oven to 350°F (175°C), then line two baking sheets with parchment paper. This simple prep ensures your cookies bake evenly and slip off the trays without a hitch.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Combining these first lets the spices disperse perfectly, promising every cookie is packed with flavor.

Step 3: Cream Butter and Sugars

In your largest mixing bowl, cream together the softened butter with both sugars until the mixture looks light, fluffy, and pale. This step is where you’ll develop that signature tender crumb Pumpkin Cookies with Brown Butter Icing are known for.

Step 4: Add Pumpkin, Egg, and Vanilla

Beat in the pumpkin puree, egg, and vanilla extract until the batter is nice and smooth. Don’t worry if the mixture looks a bit curdled; it’ll come together when you add the dry ingredients.

Step 5: Combine Wet and Dry Ingredients

Gradually stir the dry mixture into your wet ingredients, mixing just until combined. Over-mixing can lead to dense cookies, so stop as soon as no streaks of flour remain.

Step 6: Shape and Bake

Drop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about two inches apart. Bake for 12 to 15 minutes until the cookies are set and just starting to turn golden at the edges. The aroma at this stage is pure fall magic!

Step 7: Cool the Cookies

Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to finish cooling. They’ll be soft, and that’s exactly what you want.

Step 8: Make the Brown Butter Icing

In a small saucepan, melt the butter over medium heat and cook, swirling often, until it turns golden and smells nutty (about 5 minutes). Remove from heat, then whisk in powdered sugar, vanilla, and milk until the icing is smooth and spreadable.

Step 9: Ice and Serve

Spread a generous layer of brown butter icing over each cooled cookie. The icing will set beautifully, adding melt-in-your-mouth richness and a hint of caramel nuttiness that makes Pumpkin Cookies with Brown Butter Icing utterly irresistible.

How to Serve Pumpkin Cookies with Brown Butter Icing

Garnishes

Give your Pumpkin Cookies with Brown Butter Icing a final flourish by dusting with a touch of ground cinnamon, a sprinkle of sea salt, or even some finely chopped toasted pecans right on top of the icing. These tiny touches deliver extra flavor and make every bite feel extra special.

Side Dishes

Pair these cookies with mugs of hot apple cider, spiced chai, or a fresh pot of coffee. If you’re putting together a dessert platter, fresh apple slices or a bowl of whipped cream make wonderful, light companions to the rich flavors packed in each cookie.

Creative Ways to Present

Arrange Pumpkin Cookies with Brown Butter Icing on a tiered tray or a rustic wooden board for an inviting look at your next gathering. For the holidays, tie cookies in clear cellophane bags with festive ribbons as thoughtful, homemade gifts. Or, make “ice cream cookie sandwiches” by piping softened vanilla or cinnamon ice cream between two cookies for an unforgettable treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature; they’ll stay just as moist and delectable for up to four days. To keep the icing from getting smudged, separate layers with parchment or wax paper.

Freezing

Yes, you can freeze Pumpkin Cookies with Brown Butter Icing! For best results, freeze cookies and icing separately: stash baked, un-iced cookies in a freezer-safe bag for up to two months. When ready to serve, simply thaw and glaze with fresh icing.

Reheating

If you crave that fresh-out-of-the-oven warmth, microwave iced cookies for just 5 to 10 seconds per cookie. Un-iced cookies warm up perfectly in a 300°F oven for about 3 minutes, restoring that soft middle and tempting aroma.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Just roast and puree your fresh pumpkin until very smooth, and be sure to drain excess moisture. The result will be just as delicious (and maybe even more flavorful) in your Pumpkin Cookies with Brown Butter Icing.

Why does the icing need brown butter?

Browning the butter adds a layer of deep, toasty, nutty flavor that transforms the icing from basic to extraordinary. It truly sets Pumpkin Cookies with Brown Butter Icing apart from any ordinary glazed cookie.

Can I make these cookies gluten-free?

Yes, simply substitute a good 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or a similar binder to replicate the original texture of Pumpkin Cookies with Brown Butter Icing.

Do the cookies need to be refrigerated after icing?

Typically, they’ll keep best at room temperature in an airtight container. If your kitchen is especially warm, refrigerating is fine; just bring them back to room temperature before serving for the best flavor and tenderness.

What’s the best way to get a smooth, glossy icing?

Sift your powdered sugar before mixing, use room-temperature milk and vanilla, and whisk the icing energetically. For extra shine, a touch more milk creates a pourable, glassy finish atop each cookie.

Final Thoughts

Pumpkin Cookies with Brown Butter Icing are pure fall comfort, handed to you on a baking sheet. No matter the weather or the reason, the first bite brings a burst of sweet, spiced happiness that’s impossible to resist. I can’t wait for you to share these with someone you love—so pop on your coziest sweater, warm up the oven, and let the magic begin!

Pumpkin Cookies with Brown Butter Icing Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 35 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these soft and flavorful Pumpkin Cookies topped with a rich Brown Butter Icing. Perfect for fall or any time you crave a delicious treat!

Ingredients

Scale

Cookies:

2 1/4 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
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract

Icing:

1/2 cup unsalted butter
2 cups powdered sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Cream butter and sugars: In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Combine wet ingredients: Beat in pumpkin puree, egg, and vanilla until smooth.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheets and bake for 12 to 15 minutes until set and lightly golden.
Make the icing: In a saucepan, melt butter over medium heat until golden brown, then whisk in powdered sugar, vanilla, and milk until smooth.
Ice the cookies: Spread the icing over cooled cookies before serving.