Go Back Email Link

Pumpkin Cookies (W/ Brown Butter Icing)

Whether you’re preparing for a holiday party or simply indulging in a seasonal treat, this recipe is sure to delight your taste buds.
Print Recipe Pin Recipe

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.