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
Scale
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.
