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
Scale
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.
