Celebrate the flavors of fall with these irresistibly spiced Pumpkin Cookies topped with a rich and nutty Brown Butter Icing.
Perfect for autumn gatherings, these cookies combine the warmth of pumpkin and spices with a decadent, caramelized butter glaze.
Whether you’re preparing for a holiday party or simply indulging in a seasonal treat, this recipe is sure to delight your taste buds.
Ingredients
For 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 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
For icing:
- 3 cups powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 teaspoons vanilla
Instructions
Step 1: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth and well combined.
Add the pumpkin puree, egg, and vanilla extract, beating until thoroughly blended.
Step 2: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice.
Step 3: Gradually add the dry ingredients to the pumpkin mixture, beating until just combined.
Drop tablespoonfuls of dough onto ungreased cookie sheets and flatten slightly with a spoon.
Step 4: Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly browned.
Remove from the oven and transfer the cookies to a wire rack to cool completely.
Step 5: In a medium bowl, place the powdered sugar and set aside.
Melt the unsalted butter in a small saucepan over low to medium heat, stirring frequently.
Cook until the butter turns a deep golden brown with a nutty aroma, about 10 minutes.
Remove from heat and let cool for 2-3 minutes.
Step 6: Carefully pour the brown butter over the powdered sugar. Add milk and vanilla, whisking vigorously until smooth.
Adjust the consistency with more milk or powdered sugar if needed. Spread about 1 tablespoon of icing onto each cooled cookie.
Allow the icing to set before serving.
Frequently Asked Questions (FAQs)
1. Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works well. Ensure it’s well-drained and not too watery to avoid affecting the cookie’s texture.
2. How do I prevent the cookies from spreading too much?
Chill the cookie dough for 30 minutes before baking. This helps the cookies hold their shape better during baking.
3. Can I use margarine instead of butter for the cookies?
Yes, you can use margarine, but the flavor and texture might differ slightly from using butter.
4. How can I adjust the sweetness of the icing?
If you prefer less sweetness, reduce the amount of powdered sugar in the icing. Taste as you go and adjust to your liking.
5. Can I make the cookies without the icing?
Absolutely! The cookies are delicious on their own, or you can dust them with powdered sugar or cinnamon sugar instead.
6. How long should I let the brown butter cool before mixing it with the powdered sugar?
Allow the brown butter to cool for 2-3 minutes before mixing with the powdered sugar to ensure it doesn’t melt the sugar or affect the icing’s consistency.
7. Can I use a different type of flour in this recipe?
Yes, you can use whole wheat flour or a gluten-free flour blend. If using a gluten-free blend, make sure it includes xanthan gum or guar gum for better texture.
8. How do I store the cookies if I want to freeze them?
Place cooled cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.
9. Can I add nuts or chocolate chips to the cookie dough?
Yes, you can add 1/2 cup of nuts or chocolate chips to the dough for extra flavor and texture. Fold them in gently before baking.
10. How do I fix the icing if it becomes too thick?
If the icing is too thick, gradually add a small amount of milk until it reaches the desired consistency. Whisk well to combine.
Pumpkin Cookies (W/ Brown Butter Icing)
Ingredients
For 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
- 2 1/2 cup 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
For icing:
- 3 cup powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 tsp vanilla
Instructions
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until smooth and well combined.
- Add the pumpkin puree, egg, and vanilla extract, beating until thoroughly blended.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice.
- Gradually add the dry ingredients to the pumpkin mixture, beating until just combined.
- Drop tablespoonfuls of dough onto ungreased cookie sheets and flatten slightly with a spoon.
- Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly browned.
- Remove from the oven and transfer the cookies to a wire rack to cool completely.
- In a medium bowl, place the powdered sugar and set aside.
- Melt the unsalted butter in a small saucepan over low to medium heat, stirring frequently.
- Cook until the butter turns a deep golden brown with a nutty aroma, about 10 minutes. Remove from heat and let cool for 2-3 minutes.
- Carefully pour the brown butter over the powdered sugar. Add milk and vanilla, whisking vigorously until smooth. Adjust the consistency with more milk or powdered sugar if needed.
- Spread about 1 tablespoon of icing onto each cooled cookie. Allow the icing to set before serving.
