Pumpkin Cookies with Brown Butter Icing Recipe

Ready for a serious treat? Pumpkin Cookies with Brown Butter Icing are what crisp autumn afternoons and cozy family gatherings taste like, all in one bite. These cookies have a supremely tender, cake-like crumb bursting with warm spices and real pumpkin puree, then topped with an irresistibly nutty brown butter icing that sets into a silky gloss. Every element, from the cinnamon-kissed dough to the sumptuous glaze, brings comfort and excitement to your dessert table. Trust me, this is the kind of cookie recipe you’ll reach for year after year whenever there’s a chill in the air!

this Recipe

Ingredients You’ll Need

Don’t you love when a recipe manages to be both impressive and straightforward? Each of these ingredients in Pumpkin Cookies with Brown Butter Icing has a special job: from creating a soft, fluffy base, to layering in cozy spices and, finally, that luscious icing. Here’s what you’ll need and why.

• Unsalted butter: Forms the rich base for both the cookies and the icing; using unsalted keeps flavors balanced.
• Granulated sugar: Brings sweetness and structure, helping the cookies rise to fluffy heights.
• Brown sugar: Adds moisture and a mild toffee note that pairs perfectly with pumpkin.
• Canned pumpkin purée: The secret to that moist, tender texture and autumn-true flavor.
• Large egg: Binds the dough and helps create a light, cake-like crumb.
• Vanilla extract: Lifts both the cookie dough and icing with a beautifully aromatic finish.
• All-purpose flour: Provides structure; don’t pack it, so your cookies stay soft.
• Baking soda: Works with the pumpkin to lift the cookies as they bake.
• Baking powder: Makes sure the cookies have enough puff and lightness.
• Salt: Just a pinch brings out all the sweet, spicy notes.
• Ground cinnamon: Essential for that cozy, classic pumpkin spice vibe.
• Ground nutmeg: Adds a gentle warmth and depth.
• Ground cloves: A little goes far, boosting the overall autumn spice profile.
• Powdered sugar: For the icing, it melts beautifully and sets to a perfect, sweet finish.
• Milk or cream: Adjusts the icing’s consistency to your liking—creamy and easy to spread or drizzle.

How to Make Pumpkin Cookies with Brown Butter Icing

Step 1: Prep Your Baking Sheets and Oven

Set the tone for your baking session by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This not only prevents sticking, it also ensures you can move the cookies off the tray quickly for even cooling—no burnt bottoms or stuck-on treats here!

Step 2: Cream Butter and Sugars

In a large mixing bowl, use a hand mixer (or a stand mixer) to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and a few shades paler. This step injects air for a perfectly tender cookie and builds the sweet foundation for your Pumpkin Cookies with Brown Butter Icing.

Step 3: Add Pumpkin, Egg, and Vanilla

Blend in the canned pumpkin, egg, and vanilla extract. The batter may look a little loose at this stage, but don’t worry—this moisture is your ticket to pillowy-soft cookies that taste like pumpkin pie in every bite.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Combining them this way ensures the spices and leaveners are evenly dispersed, giving every cookie the same heavenly flavor and fluffy lift.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until combined—overmixing can make cookies tough, so stop as soon as you don’t see streaks of flour. Your dough will be thick, soft, and smell absolutely amazing already!

Step 6: Shape and Bake

Drop the dough in rounded tablespoonfuls onto your prepared baking sheets, leaving about two inches of space between each mound. Bake for 12 to 14 minutes, or until the cookies are set and the bottoms are a gentle golden brown. Let them cool completely on a wire rack before icing.

Step 7: Make the Brown Butter Icing

Time for the magic touch! In a small saucepan, melt the butter over medium heat until it turns a lovely golden brown and smells gorgeously nutty—about 4 to 5 minutes. Remove from heat and set aside to cool briefly. In a small bowl, whisk together the browned butter, powdered sugar, vanilla extract, and just enough milk to make a smooth, spreadable glaze.

Step 8: Ice and Set

Once your cookies are completely cool, generously spread or drizzle the brown butter icing over the tops. The icing will set into a beautiful, glossy layer—resist sneaking a bite until it’s firm, for the prettiest (and tastiest) finish!

How to Serve Pumpkin Cookies with Brown Butter Icing

Garnishes

These beauties are a showstopper as-is, but a few garnishes can really elevate the look and flavor of your Pumpkin Cookies with Brown Butter Icing. Try a sprinkle of chopped toasted pecans, a pinch of flaky sea salt, or even a dash of extra cinnamon on top of the icing for irresistible crunch and a sophisticated touch.

Side Dishes

Pair your cookies with mugs of spiced chai latte, strong black coffee, or hot apple cider to amplify those cozy vibes. For a special touch, serve alongside a platter of fresh orange slices or dried cranberries, which add a welcome zing that balances the cookies’ sweetness.

Creative Ways to Present

Presentation is half the fun! Stack your Pumpkin Cookies with Brown Butter Icing on a vintage cake stand for an old-fashioned feel, or line them up in a rustic bread basket lined with a linen napkin for a casual gathering. Tucking a few into cute parchment bags tied with twine makes them a perfect homemade gift for neighbors or teachers, too.

Make Ahead and Storage

Storing Leftovers

Pumpkin Cookies with Brown Butter Icing stay soft and fresh for up to three days at room temperature when stored in an airtight container. If you plan to stack them, consider layering sheets of parchment paper between each layer to prevent sticking.

Freezing

Both the baked (un-iced) cookies and the finished, iced cookies freeze well! For best texture, freeze the cookies in a single layer on a baking sheet, then transfer to a zipper-top bag or airtight container for up to two months. Thaw at room temperature, then glaze if you haven’t already.

Reheating

While these cookies are best enjoyed at room temperature, you can gently warm them in a low oven (about 250°F) for a few minutes to restore some of their just-baked softness. If they’re already iced, place them on a parchment-lined tray and watch closely so the icing doesn’t melt.

FAQs

Can I use fresh pumpkin instead of canned?

You sure can! Just be sure to cook and drain your homemade pumpkin purée thoroughly, so it isn’t too wet. The cookies depend on the right moisture balance for a soft texture, and excess water could make them too cakey.

What if I don’t have nutmeg or cloves?

If you’re missing nutmeg or cloves, you can either add an extra pinch of cinnamon or substitute with pumpkin pie spice if you have it. The flavor will change slightly but will still be delicious and packed with warm spice.

Is it possible to make these cookies gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend, and keep an eye on the baking time since gluten-free cookies sometimes bake up a bit quicker. The Pumpkin Cookies with Brown Butter Icing will still be soft and full of flavor.

Can I make the brown butter icing ahead of time?

Yes, but keep in mind that the icing will firm up as it sits. If making ahead, store covered at room temperature and whisk in a tiny splash of milk to loosen it if needed before spreading on your cookies.

How do I know when the cookies are done baking?

They’re ready when the bottoms are lightly golden and the centers no longer look shiny or wet. These cookies don’t get super dark, so don’t wait for a deep brown; aim for a soft set for the best texture.

Final Thoughts

If you’re yearning for a bake that promises soft, spiced comfort and a little touch of fall magic, you simply have to try these Pumpkin Cookies with Brown Butter Icing. They’re a hit at gatherings, make wonderful gifts, and always disappear faster than you’d expect. I hope this recipe becomes as cherished in your home as it is in mine—happy baking!

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