Indulge in the ultimate fall treat with these Pumpkin Cookies with Brown Butter Icing. Soft and spiced pumpkin cookies topped with a rich, nutty brown butter icing create the perfect blend of flavors and textures. Ideal for holiday baking or cozy autumn gatherings, these cookies are sure to be a hit with family and friends.
Ingredients:
For the Cookies:
1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 cup canned pumpkin puree
1 egg
2 1/2 cups all-purpose flour
1 tsp vanilla extract
1 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp pumpkin pie spice
For the Icing:
3 cups powdered sugar
1/2 cup unsalted butter
1/4 cup milk
2 tsp vanilla extract
Directions:
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Make the Cookie Dough
In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing well to combine.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Form and Bake
Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them a couple of inches apart. Flatten each ball of dough slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges of the cookies are lightly browned. Allow cookies to cool on wire racks.
Prepare the Brown Butter Icing
For the icing, melt the butter over low-medium heat until it turns a golden brown and develops a nutty aroma. Pour the browned butter over the powdered sugar in a mixing bowl. Add the milk and vanilla extract, whisking until smooth and creamy.
Ice the Cookies
Once the cookies are completely cool, spread a generous amount of the brown butter icing over each cookie. Allow the icing to set before serving.
Serving Tips:
Serving Temperature: These cookies are delicious either warm or at room temperature. If you’ve just iced them, allow the icing to set completely before serving to avoid mess.
Presentation: For a festive touch, consider serving these cookies on a decorative plate or platter. You can also garnish with a light sprinkle of additional cinnamon or a few pumpkin pie spice flakes for extra flair.
Pairings: These cookies pair beautifully with a warm cup of spiced coffee, hot apple cider, or a cozy mug of tea. They’re also a perfect addition to a fall dessert table or holiday cookie platter.
Storage Tips:
Storing Cookies: Store cooled cookies in an airtight container at room temperature. They should stay fresh for about 1 week. If you’re stacking them in the container, place parchment paper between layers to prevent sticking.
Freezing Cookies: To keep cookies fresh for a longer period, you can freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a resealable plastic bag or airtight container. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
Storing Icing: If you have leftover icing, store it in an airtight container in the refrigerator for up to 2 weeks. Before using it again, allow it to come to room temperature and give it a good stir to restore its consistency.
Re-icing: If you freeze the cookies, it’s best to ice them after thawing to avoid the icing becoming runny or damaged.
Related Recipes:
FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! To do so, you’ll need to roast or steam the pumpkin until tender, then blend it until smooth. Make sure to drain any excess moisture to avoid making the cookie dough too wet. Canned pumpkin puree is convenient and ensures a consistent texture, but fresh pumpkin can add a delightful homemade touch.
Can I make these cookies ahead of time?
Absolutely! You can prepare the cookies and store them in an airtight container for up to a week. If you’d like to make them further in advance, you can freeze the baked cookies without icing for up to 3 months. Just be sure to let them cool completely before freezing and apply the icing after thawing.
How can I make the brown butter icing if it’s too thick or too thin?
If the brown butter icing is too thick, gradually add a small amount of milk until you reach your desired consistency. If it’s too thin, add more powdered sugar, a little at a time, until it thickens up. The ideal icing should be smooth and spreadable, but not runny.
Can I substitute the spices in the cookie recipe?
Yes, you can adjust the spices according to your taste or what you have on hand. If you prefer a less spiced cookie, reduce the amounts of cinnamon, nutmeg, cloves, and pumpkin pie spice. Alternatively, you can use a pre-made pumpkin pie spice blend for convenience, which combines many of these spices in the right proportions.
Conclusion:
These Pumpkin Cookies with Brown Butter Icing are more than just a seasonal treat; they’re a testament to fall’s best flavors. The combination of pumpkin and spices in the cookie provides a soft, moist texture, while the rich, nutty brown butter icing adds a luxurious finish. Whether you’re hosting a fall party or enjoying a quiet evening at home, these cookies are a perfect choice.
📖 Recipe:
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Pumpkin Cookies with Brown Butter Icing
- Total Time: 40 minutes
- Yield: Approximately 24 cookies
- Diet: Vegetarian
Description
As autumn rolls in, the desire for cozy, comforting treats intensifies. What better way to embrace the season than with soft, spiced Pumpkin Cookies topped with a decadent Brown Butter Icing? This recipe is a delightful fusion of fall flavors and rich, buttery goodness that will make your taste buds sing. Perfect for holiday gatherings or a sweet treat anytime, these cookies are sure to become a favorite.
Ingredients
For the 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 extract
2 1/2 cups 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 the Icing:
3 cups powdered sugar
1/2 cup unsalted butter
1/4 cup milk
2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, white sugar, and brown sugar until fluffy. Add the pumpkin puree, egg, and vanilla; mix well.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice. Gradually add to the wet mixture and mix until just combined.
- Drop tablespoonfuls of dough onto the prepared baking sheets, flattening them slightly.
- Bake for 10-12 minutes or until edges are lightly browned. Cool on wire racks.
- For the icing, melt butter over low-medium heat until browned and fragrant. Pour over powdered sugar, add milk and vanilla, and whisk until smooth.
- Spread icing over cooled cookies and allow to set before serving.
Notes
Ensure cookies are completely cool before applying the icing to avoid melting.
If icing is too thick, add a splash more milk. If too thin, add more powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 24 cookies
- Calories: 150-200 kcal
