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Pumpkin Cookies with Brown Butter Icing

Pumpkin Cookies with Brown Butter Icing: A Cozy Autumn Treat

Pumpkin Cookies with Brown Butter Icing are a delightful fall favorite that combines the comforting flavors of pumpkin spice with the rich, nutty flavor of brown butter. These soft and cakey cookies are perfect for cozying up with a warm drink, and they’re sure to be a hit at any autumn gathering. The brown butter icing adds an extra layer of indulgence that perfectly complements the spiced pumpkin flavor.

Table of Contents

Ingredients

Pumpkin Cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract

Brown Butter Icing

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies dense.
  5. Scoop the Dough: Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake: Bake in the preheated oven for 12-14 minutes, or until the edges are set and the tops are lightly golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the Brown Butter Icing: In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma, about 4-5 minutes. Remove from heat and let it cool slightly.
  8. Mix the Icing: In a medium bowl, combine the browned butter, powdered sugar, milk, and vanilla extract. Whisk until smooth and creamy. Add more milk, 1 teaspoon at a time, if the icing is too thick.
  9. Ice the Cookies: Once the cookies are completely cooled, drizzle or spread the brown butter icing over the top of each cookie. Allow the icing to set before serving.

Cooking Notes and Tips

  • Pumpkin Puree: Make sure to use canned pumpkin puree and not pumpkin pie filling, as the latter contains added sugar and spices.
  • Brown Butter: Keep a close eye on the butter while browning it, as it can go from perfectly golden to burnt very quickly. The browned butter should have a nutty aroma and deep amber color.
  • Chill the Dough: If the cookie dough is too soft to handle, you can refrigerate it for 15-20 minutes before scooping and baking.

Variations

  • Chocolate Chip Pumpkin Cookies: Fold in 1 cup of semi-sweet chocolate chips into the dough for a chocolatey twist.
  • Spiced Glaze: Add a pinch of cinnamon and nutmeg to the icing for extra spice flavor.
  • Nutty Addition: Mix in 1/2 cup of chopped pecans or walnuts to the cookie dough for added crunch and flavor.

Frequently Asked Questions (FAQs)

1. Can I make the dough ahead of time?

Yes! You can make the cookie dough ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, allow the dough to sit at room temperature for about 10-15 minutes before scooping and baking.

2. How do I store Pumpkin Cookies with Brown Butter Icing?

Store the iced cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week. If stacking the cookies, place a layer of parchment paper between them to prevent the icing from sticking.

3. Can I freeze these cookies?

Yes, these cookies freeze well! You can freeze them with or without the icing. If freezing without icing, let them thaw completely before adding the icing. If freezing with icing, arrange the cookies in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container.

4. What if I don’t have all the spices listed?

If you don’t have all the individual spices, you can substitute with 1 1/2 teaspoons of pumpkin pie spice. This will provide a similar flavor profile.

Pumpkin Cookies with Brown Butter Icing are the ultimate fall treat, combining the warmth of pumpkin spice with the rich flavor of brown butter. The soft, cakey texture of the cookies and the creamy, nutty icing make these cookies irresistible. Whether you’re enjoying them with a cup of coffee or serving them at a holiday gathering, these cookies are sure to be a hit. Give this recipe a try and experience the cozy flavors of autumn in every bite!