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.
