Description
These Pumpkin Cookies with Brown Butter Icing are a delightful fall treat, combining soft, spiced pumpkin cookies with a rich, nutty brown butter icing. With warm notes of cinnamon, nutmeg, cloves, and pumpkin pie spice, these cookies are perfect for seasonal gatherings or cozy afternoons. The brown butter icing adds a decadent finishing touch, balancing sweetness and depth of flavor.
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 and Prepare Pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Cookie Dough Base: In a large bowl, cream together softened butter, white sugar, and brown sugar until fluffy and well combined. Add the pumpkin puree, egg, and vanilla extract, mixing thoroughly to incorporate all wet ingredients.
- 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 Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Shape Cookies: Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them adequately. Flatten each slightly with the back of the spoon or your fingers for even baking and shape.
- Bake Cookies: Bake for 10-12 minutes, or until the edges are lightly browned and the centers are set. Remove from oven and transfer cookies to wire racks to cool completely before icing.
- Prepare Brown Butter Icing: In a small saucepan over low to medium heat, melt the unsalted butter, continuing to cook until it turns golden brown and emits a nutty aroma. Be careful to not burn it. Pour the browned butter over the powdered sugar in a mixing bowl, then add milk and vanilla extract.
- Mix Icing: Whisk the mixture until smooth and creamy, adjusting consistency if necessary with small amounts of milk.
- Ice the Cookies: Once the cookies are completely cooled, spread the brown butter icing evenly over the top of each cookie. Allow the icing to set before serving to ensure it holds its shape.
Notes
- Ensure cookies are fully cooled before icing to prevent melting the icing.
- Brown butter requires close attention; stir continuously once it starts melting to avoid burning.
- You can adjust spices to taste or add a pinch of salt to the icing for balanced sweetness.
- Store iced cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
