Description
Delight in the flavors of fall with these soft and cake-like Pumpkin Cookies topped with a decadent Brown Butter Icing. Perfect for a cozy autumn treat!
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the icing:
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Make the cookie dough: Cream together butter and sugars, mix in pumpkin, egg, and vanilla. In a separate bowl, whisk dry ingredients, then combine with wet ingredients. Drop spoonfuls onto baking sheets and bake.
- Prepare the icing: Brown the butter in a saucepan, then whisk in powdered sugar, vanilla, salt, and milk to make icing.
- Ice the cookies: Spread or drizzle the icing over cooled cookies and let set before storing.
Notes
- These cookies are soft and cake-like.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
