There is nothing quite like the warm, cozy flavors of fall wrapped up in a delightful treat, and this Pumpkin Cookies with Brown Butter Icing Recipe does just that. These soft, spiced pumpkin cookies topped with an irresistibly rich and nutty brown butter icing come together easily and bring that perfect blend of sweetness and autumnal spice that makes each bite instantly comforting. Whether you’re baking for a holiday gathering or craving a seasonal snack, this recipe delivers a show-stopping dessert that’s as heartwarming as it is delicious.
Ingredients You’ll Need
Each ingredient in this recipe is simple but truly essential, working in harmony to create the perfect pumpkin cookie with that signature brown butter icing. From spices to dairy, every component plays a crucial role in the flavor, texture, and appearance that make these cookies memorable.
- 1/2 cup butter, softened: Provides richness and moisture for tender cookies.
- 3/4 cup white sugar: Adds sweetness and helps with cookie structure.
- 3/4 cup packed brown sugar: Brings deep, caramel notes and additional moisture.
- 1 cup canned pumpkin puree: Delivers that distinct pumpkin flavor and beautiful moist texture.
- 1 egg: Binds the ingredients and adds richness.
- 1 tsp vanilla extract: Enhances the overall flavor depth in the cookie dough.
- 2 1/2 cups all-purpose flour: The base that holds everything together.
- 1 tsp baking powder: Helps the cookies rise for a soft, cake-like texture.
- 1 tsp baking soda: Works with the acids to create lightness and tenderness.
- 2 tsp ground cinnamon: Adds classic warmth and spice.
- 1/4 tsp ground nutmeg: Contributes subtle, nutty spice notes.
- 1/4 tsp ground cloves: Provides an aromatic, slightly peppery kick.
- 1 tsp pumpkin pie spice: The secret blend that elevates the pumpkin flavor perfectly.
- 3 cups powdered sugar: The sweet base for the luscious brown butter icing.
- 1/2 cup unsalted butter: For browning and creating that nutty, fragrant icing.
- 1/4 cup milk: Balances the icing to the perfect consistency.
- 2 tsp vanilla extract: Adds a rich note to the brown butter icing.
How to Make Pumpkin Cookies with Brown Butter Icing Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C) and line your baking sheets with parchment paper. This simple prep ensures your cookies bake evenly and come off the tray with ease, which is always a relief when you’re baking in a full kitchen.
Step 2: Cream Together the Sugars and Butter
In a large bowl, combine the softened butter with both white and brown sugars. Creaming these together until fluffy introduces air into the mixture, giving your cookies a lovely light texture. This step also melts the sugars slightly, melding the flavors beautifully.
Step 3: Add Pumpkin, Egg, and Vanilla
Now stir in the pumpkin puree, egg, and vanilla extract until everything blends into a smooth, rich batter. The pumpkin makes these cookies wonderfully moist, while the egg helps bind everything, and the vanilla adds that unmistakable homey scent.
Step 4: Combine Dry Ingredients and Mix
Whisk together the flour, baking powder, baking soda, and all the warm spices in a separate bowl. Gradually add this dry mixture to the wet pumpkin batter and mix just until combined. Overmixing here can toughen your cookies, so gentle mixing preserves that tender crumb you want.
Step 5: Scoop and Bake
Drop tablespoonfuls of dough onto your prepared baking sheets. Flatten each cookie slightly with your hand or a spatula to help them spread evenly during baking. Pop them into the oven for 10 to 12 minutes until the edges are lightly browned and the centers look set but soft.
Step 6: Make the Brown Butter Icing
While the cookies cool on wire racks, melt the unsalted butter in a small saucepan over low to medium heat. Stir regularly until the butter browns and releases a nutty, fragrant aroma—this step takes patience but adds incredible flavor. Pour the browned butter over powdered sugar, then add milk and vanilla extract. Whisk everything into a smooth, glossy icing that’s perfect for spreading.
Step 7: Ice and Set
Spread that luscious brown butter icing over each cooled cookie. Allow the icing to set before serving so each bite balances the soft pumpkin cookie and the rich, melt-in-your-mouth icing without any mess.
How to Serve Pumpkin Cookies with Brown Butter Icing Recipe
Garnishes
A sprinkle of finely chopped toasted pecans or a light dusting of cinnamon on top of the icing adds a delightful crunch and enhances the spicy warmth. For a festive touch, try decorating with edible gold dust or tiny pumpkin-shaped sprinkles to wow guests.
Side Dishes
These pumpkin cookies pair wonderfully with a hot cup of chai tea or spiced coffee, which echo the spices in the cookies. For gatherings, serve alongside whipped cream or a scoop of vanilla ice cream to add creamy contrast and make the treat even more decadent.
Creative Ways to Present
Arrange the cookies on a rustic wooden tray or tiered cake stand for an inviting fall display. You could also stack a few cookies and tie them with twine or a ribbon for charming edible gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once iced, keep your pumpkin cookies in an airtight container at room temperature. They stay fresh and soft for about 3 to 4 days—perfect to enjoy throughout the week or share with loved ones.
Freezing
To freeze, place iced cookies in a single layer on a baking sheet and freeze until firm. Then stack them with parchment paper between each to prevent sticking, and store in a sealed container. Frozen cookies maintain their flavor and texture well for up to 2 months.
Reheating
If you want to gently warm the cookies, microwave for about 10-15 seconds or let them come to room temperature naturally. The brown butter icing softens slightly when warmed, making each bite wonderfully gooey again without compromising the pumpkin spice essence.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used if you cook and puree it properly until smooth and moisture is similar to canned puree. However, canned pumpkin is convenient and consistently moist, making it a reliable choice for this recipe.
What if I don’t have all the spices listed in the recipe?
You can substitute pumpkin pie spice for the combination of cinnamon, nutmeg, and cloves. It’s a simple way to keep the warm flavor blend without hunting for each spice individually.
Can I make these cookies vegan?
Absolutely! Use plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace the butter and egg. You might want to adjust baking time slightly as vegan doughs can behave a little differently.
How do I get the brown butter flavor just right for the icing?
Carefully melt your butter over medium-low heat while stirring frequently. Watch for it to turn golden brown and smell nutty, but don’t let it burn—once browned, remove immediately from heat to preserve that rich aroma and taste.
Can I skip the icing and just eat pumpkin cookies plain?
The pumpkin cookies themselves are tasty on their own, but the brown butter icing really elevates the flavor and adds a wonderful texture contrast that turns this treat from good to unforgettable.
Final Thoughts
If you are craving a fall-inspired dessert that truly feels like a warm hug, you simply must try this Pumpkin Cookies with Brown Butter Icing Recipe. The balance of soft, spiced pumpkin cookies with that nutty, silky icing is nothing short of magical. Plus, it’s a crowd-pleaser that’s sure to have people coming back for seconds — and maybe even thirds!
Print
Pumpkin Cookies with Brown Butter Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cookies with Brown Butter Icing are soft, spiced treats perfect for fall. The cookies are moist with a rich pumpkin flavor and warming spices, topped with a luscious brown butter icing that adds a nutty sweetness, making each bite irresistibly delicious.
Ingredients
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). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- 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, creating a smooth base for the dough.
- Add pumpkin and egg: Mix in the canned pumpkin puree, egg, and vanilla extract until fully combined, ensuring an even texture throughout the dough.
- 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 spices and leavening agents.
- Mix wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Shape cookies: Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them apart, and flatten 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 from oven and transfer cookies to wire racks to cool completely.
- Prepare brown butter icing: Melt the unsalted butter over low to medium heat, stirring frequently until the butter is browned and emits a nutty fragrance. Be careful to not burn it.
- Mix icing: Pour the browned butter over the powdered sugar, add milk and vanilla extract, and whisk until smooth and creamy.
- Ice the cookies: Spread the brown butter icing evenly over the cooled cookies. Let the icing set before serving for the best texture and flavor.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Ensure butter is softened for easier creaming with sugars.
- Brown butter requires close attention to avoid burning; watch for a nutty aroma and golden color.
- Cookies can be stored in an airtight container for up to 5 days.
- If you prefer a thicker icing, reduce the milk slightly.
- Spices can be adjusted to your taste preference.
