If you’re craving a cozy, autumn-inspired treat that’s bursting with warm spices and rich flavors, this Pumpkin Cookies with Brown Butter Icing Recipe is exactly what you need. These soft, cake-like cookies combine the earthy sweetness of pumpkin with a perfectly spiced dough, all topped with a luscious brown butter icing that adds a nutty depth you won’t be able to resist. Whether you’re baking for a holiday gathering or just want to brighten your afternoon with something sweet, these cookies bring comfort and joy with every bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step to pumpkin-flavored heaven. Each one plays a key role in building the cookie’s tender texture, balanced sweetness, and that lovely warm color you expect from fall baking.
- All-purpose flour: The foundation for tender, sturdy cookies that hold all those wonderful flavors.
- Baking powder and baking soda: These leavening agents ensure your cookies rise perfectly and stay soft.
- Spices (cinnamon, nutmeg, cloves): The classic trio that brings warm, autumnal depth and aroma.
- Unsalted butter (softened and for icing): Adds richness and moisture; brown butter elevates the icing with a nutty kick.
- Granulated sugar and brown sugar: Together, they give sweetness with a touch of caramel complexity.
- Canned pumpkin puree: The star ingredient delivering moistness, flavor, and that beautiful orange hue.
- Egg and vanilla extract: Bind everything together and enhance the overall taste.
- Powdered sugar and milk: For the luscious brown butter icing that’s silky, sweet, and perfectly spreadable.
How to Make Pumpkin Cookies with Brown Butter Icing Recipe
Step 1: Prep Your Oven and Combine Dry Ingredients
First things first, preheat your oven to 350°F and line your baking sheets with parchment paper so the cookies don’t stick or lose their shape. In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This mix of spices and leavening sets the stage for those wonderfully aromatic, tender pumpkin cookies we all love.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter along with both sugars until the mixture turns creamy and light. This step incorporates air into your dough, helping your cookies stay fluffy instead of dense. The brown sugar adds moisture and depth while the granulated sugar brings sweetness and structure.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, stir in the pumpkin puree, egg, and vanilla extract until everything is combined smoothly. This mixture becomes wonderfully wet and luscious, almost like pumpkin cake batter, promising soft cookies that melt in your mouth.
Step 4: Incorporate Dry Ingredients Gently
Gradually add your dry flour mixture to the wet ingredients, folding just until combined. Overmixing can toughen cookies, so a gentle hand here keeps them tender and soft with a perfect pumpkin-spiced flavor.
Step 5: Scoop and Bake
Drop tablespoon-sized scoops of dough onto your prepared sheets, spacing them a couple of inches apart so they have room to spread without sticking together. Bake for 12 to 15 minutes until the edges turn lightly golden, and the centers are just set—soft, not doughy. Allow your cookies to cool completely before moving on to the icing.
Step 6: Make the Brown Butter Icing
In a small saucepan over medium heat, melt the butter, stirring occasionally until it browns slightly and releases a nutty aroma—that’s key to this icing’s flavor. Remove it from heat and let it cool just a bit before whisking in powdered sugar, milk, and vanilla until smooth and pourable. This silky icing is the perfect finishing touch for your pumpkin cookies.
Step 7: Ice and Set
Spread or drizzle the brown butter icing over your cooled pumpkin cookies and let it set fully before serving. This delicious topping complements the spiced cookie perfectly, making every bite rich and satisfying.
How to Serve Pumpkin Cookies with Brown Butter Icing Recipe
Garnishes
For an extra special touch, sprinkle chopped toasted pecans or a light dusting of cinnamon on top of the brown butter icing. This adds a delightful crunch and enhances the warm spices already in the cookie, making them feel even more indulgent.
Side Dishes
These pumpkin cookies pair beautifully with a cozy cup of chai tea, coffee, or hot apple cider. The spices in the drink elevate the flavors in the cookie, creating a perfect fall snack or dessert experience that feels like a warm hug.
Creative Ways to Present
Arrange your cookies on a rustic wooden board with small bowls of extra icing or chopped nuts for dipping. You could even sandwich the cookies with an extra layer of brown butter icing for a decadent treat that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin cookies in an airtight container at room temperature to keep them soft and moist for up to three days. They’re best enjoyed fresh, but the airtight seal helps maintain that tender texture.
Freezing
If you want to save them for later, pumpkin cookies freeze well. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe bag or container. They can stay frozen for up to two months without losing flavor.
Reheating
To bring your frozen cookies back to life, let them thaw at room temperature, then warm them up briefly in the oven at 300°F for 5 to 7 minutes. This brings back their soft texture and helps the brown butter icing regain its perfect consistency.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can, but make sure to cook and puree fresh pumpkin thoroughly until smooth and drained well to avoid excess moisture, which can alter the cookie’s texture.
Is it possible to make this recipe dairy-free?
Absolutely! Substitute the butter with a plant-based dairy-free alternative, and use a non-dairy milk like almond or oat for the icing. The flavor will be slightly different but still delicious.
How do I know when the cookies are done baking?
Look for lightly golden edges and a set center that springs back when touched. Avoid overbaking to keep them soft and moist.
Can I add nuts or chocolate chips to the cookie dough?
Definitely! Chopped walnuts, pecans, or even mini chocolate chips can be mixed in for extra texture and flavor. Just fold them in after combining all other ingredients.
What’s the best way to spread the brown butter icing?
Use an offset spatula or the back of a spoon once the cookies are completely cool. This ensures the icing doesn’t melt or slide off, creating a beautiful, even layer.
Final Thoughts
I truly hope you give this Pumpkin Cookies with Brown Butter Icing Recipe a try. It’s one of those cozy, feel-good desserts that brings a little warmth to any day. Perfect for sharing or savoring solo with a cup of something warm, these cookies capture the spirit of fall in every bite. Happy baking!
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Pumpkin Cookies with Brown Butter Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft, spiced Pumpkin Cookies topped with a rich, nutty Brown Butter Icing. Perfect for fall gatherings or a cozy treat, these cake-like cookies combine warm autumn spices with the subtle sweetness of pumpkin and a luscious homemade icing.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Brown Butter Icing
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spice and leavening agents.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and light, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract to the creamed mixture, blending until fully combined to ensure a moist and flavorful dough.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Form Cookies: Drop tablespoon-sized scoops of dough onto two parchment-lined baking sheets, spacing approximately 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven at 350°F for 12 to 15 minutes or until cookie edges turn lightly golden and the centers are set but still soft.
- Cool Cookies: Remove from the oven and let cookies cool completely on the baking sheets before icing.
- Make Brown Butter Icing: In a small saucepan over medium heat, melt the butter, stirring occasionally until it turns a golden brown color and smells nutty (about 5–6 minutes). Remove from heat and let cool slightly.
- Prepare Icing: Whisk in the powdered sugar, milk (starting with 2 tablespoons and adding more as needed), and vanilla extract until smooth and pourable.
- Ice Cookies: Spread the brown butter icing over the cooled cookies evenly. Allow the icing to set before serving for the best texture and flavor.
Notes
- These cookies have a soft, cake-like texture and are best enjoyed within a few days of baking.
- Store the cookies in an airtight container at room temperature to maintain freshness.
- For added texture and flavor, sprinkle chopped pecans or a dash of cinnamon on top of the icing before it sets.
