If you’re craving a cozy, spiced treat that truly celebrates autumn, look no further than this Pumpkin Cookies with Brown Butter Icing Recipe. These soft, pillowy cookies bring together the warm flavors of pumpkin and classic fall spices, while the decadent brown butter icing adds a nutty, rich finish that perfectly complements the tender cookie base. It’s one of those recipes that fills your kitchen with the most comforting aromas and leaves everyone reaching for just one more.
Ingredients You’ll Need
This Pumpkin Cookies with Brown Butter Icing Recipe calls for simple ingredients that come together to create magic. Each component plays a vital role, from the spices for that seasonal warmth to the brown butter for irresistible depth of flavor.
- All-purpose flour: The foundation of your cookies providing structure and that perfect chewy bite.
- Baking soda and baking powder: Give the cookies just the right amount of rise and fluffiness.
- Salt: Enhances all the flavors and balances the sweetness.
- Ground cinnamon, nutmeg, ginger, cloves: Classic pumpkin pie spices that bring that signature cozy vibe.
- Unsalted butter: Both in the dough and browned for the icing, it’s what makes these cookies truly luscious.
- Granulated and light brown sugar: A duo that sweetens and adds moisture and chewiness.
- Egg: Binds everything together while adding richness.
- Pumpkin puree: The star ingredient that keeps these cookies soft and full of seasonal flavor.
- Vanilla extract: Adds a lovely warm aroma and rounds out the flavors beautifully.
- Powdered sugar: Essential for creating the smooth, silky brown butter icing.
- Milk or cream: Adjusts the icing to just the right consistency, whether spreadable or drizzled.
- Pinch of salt: Helps balance the sweetness in the brown butter icing.
How to Make Pumpkin Cookies with Brown Butter Icing Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together your flour, baking soda, baking powder, salt, and the beautifully fragrant spices in a medium bowl. This ensures all the dry elements are evenly distributed, so every cookie bursts with pumpkin spice goodness.
Step 2: Cream Butter and Sugars
In a large bowl, cream the softened butter with both sugars until the mixture is light and fluffy. This step is key to a tender cookie because it incorporates air for that wonderful texture everyone loves.
Step 3: Add Egg, Pumpkin, and Vanilla
Next, beat in the egg, followed by the pumpkin puree and vanilla extract. The pumpkin keeps each bite so moist and soft, while vanilla elevates the flavor, making these cookies irresistible.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into your wet mixture, stirring just until everything comes together. Overmixing can make cookies tough, so keep it gentle for that perfect soft, cakey crumb.
Step 5: Scoop and Bake
Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them a couple of inches apart to allow for gentle spreading. Bake at 350°F for 12 to 14 minutes, or until the cookies have set and the bottoms turn slightly golden. Once baked, let them cool completely on a wire rack before adding the icing.
Step 6: Make the Brown Butter Icing
For the fabulous brown butter icing, melt your butter in a saucepan over medium heat until it turns a gorgeous golden brown and fills the kitchen with a nutty aroma. Remove from heat and whisk in powdered sugar, vanilla, pinch of salt, and milk little by little until you reach a thick but spreadable consistency. This icing is what takes these pumpkin cookies to the next level of deliciousness.
Step 7: Ice the Cookies
Spoon or drizzle your brown butter icing generously over the cooled cookies. Let the icing set before serving so you get that perfect balance of creamy sweetness with every bite.
How to Serve Pumpkin Cookies with Brown Butter Icing Recipe
Garnishes
To give your cookies an extra touch of charm and texture, try sprinkling some chopped toasted pecans or a dusting of cinnamon on top of the icing. These little details not only add a pop of flavor but also make your presentation extra inviting.
Side Dishes
These cookies pair wonderfully with a hot cup of spiced chai tea, rich coffee, or even a creamy latte. For a seasonal twist, a glass of cold milk or warm apple cider complements the warm spices and pumpkin flavor like a dream.
Creative Ways to Present
For a fun gathering, arrange your cookies on a rustic wooden platter with small bowls of extra icing and chopped nuts for dipping or sprinkling. You could even sandwich the cookies with a thick layer of brown butter icing for a decadent treat that looks as incredible as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled and iced, keep your pumpkin cookies in an airtight container at room temperature. They will stay fresh and soft for up to three days, making them perfect for an easy grab-and-go treat or sharing with friends over a few days.
Freezing
You can freeze the un-iced cookies in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. This makes it easy to pull out just what you need for future indulgence. Icing can be made fresh when you’re ready to serve for the best flavor and texture.
Reheating
Warm your cookies slightly in the microwave for about 10-15 seconds to bring back that freshly baked softness and intensify the comforting spices. This little trick will make it feel like you just baked a fresh batch.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because pie filling contains added spices and sweeteners that could throw off the flavor balance in these cookies.
How do I know when the brown butter is ready?
Brown butter turns golden amber and gives off a warm, nutty aroma. Watch carefully as it can go from browned to burnt quickly; once you see little brown flecks forming at the bottom, remove it from heat.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, preferably one that already contains xanthan gum to help with binding and texture.
How thick should the brown butter icing be?
The icing should be thick enough to spread without running off the cookies, but if you want a drizzle effect, add a bit more milk to loosen it up.
Will these cookies stay soft if stored overnight?
Yes, they remain wonderfully soft when stored in an airtight container at room temperature for a few days. The pumpkin puree keeps them moist and tender!
Final Thoughts
I can’t recommend enough trying this Pumpkin Cookies with Brown Butter Icing Recipe the very next time you want a cozy, fall-inspired treat. It’s a perfect balance of soft, spiced cookie and luxuriously nutty icing that everyone will adore. Trust me, once you’ve made these, they’ll become one of your all-time favorite seasonal desserts to share and savor.
Print
Pumpkin Cookies with Brown Butter Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cookies with Brown Butter Icing are soft, moist, and full of warm fall spices, topped with a rich and nutty brown butter glaze that perfectly complements the pumpkin flavor. Ideal for holiday gatherings or cozy autumn treats.
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Brown Butter Icing
- 1/2 cup unsalted butter
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk or cream
- Pinch of salt
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Wet Ingredients to Butter Mixture: Beat in the egg until incorporated. Then mix in the pumpkin puree and vanilla extract until the batter is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Shape Cookies: Using a rounded tablespoon, scoop the dough and place on prepared baking sheets about two inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12 to 14 minutes or until the cookies are set and lightly golden on the bottoms. Avoid overbaking to maintain soft texture.
- Cool Cookies: Remove from oven and let the cookies cool completely on the baking sheets or cooling racks before icing to ensure the icing doesn’t melt.
- Make Brown Butter: In a saucepan over medium heat, melt butter and cook it until it turns golden brown and releases a nutty aroma. Remove from heat and allow to cool slightly to avoid melting the powdered sugar.
- Prepare Icing: Whisk the browned butter with sifted powdered sugar, vanilla extract, a pinch of salt, and 2 tablespoons of milk. Add more milk (up to 4 tablespoons) as needed to achieve a thick but spreadable consistency.
- Ice the Cookies: Spoon or drizzle the brown butter icing over the cooled cookies evenly. Allow the icing to set before serving.
Notes
- For thicker icing, reduce the amount of milk used; for a glaze-like consistency, add slightly more milk.
- Store cookies in an airtight container at room temperature for up to three days to maintain freshness.
- If pumpkin puree is unavailable, canned pumpkin (pure pumpkin, not pie filling) can be used as a substitute.
- Allow cookies to cool completely before icing to prevent melting and running of the icing.
