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Pumpkin Cookies with Brown Butter Icing Recipe

Pumpkin Cookies with Brown Butter Icing Recipe
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4.7 from 29 reviews

Indulge in the warm flavors of fall with these soft and delicious Pumpkin Cookies topped with a rich Brown Butter Icing. Perfect for holiday gatherings or a cozy night in.

Ingredients

Units Scale

For the cookies:

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

For the brown butter icing:

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

Instructions

  1. Preheat the oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Make the cookie dough: In a large bowl, cream together the butter and sugars, then mix in the pumpkin, egg, and vanilla until well combined. In a separate bowl, whisk together the dry ingredients. Gradually incorporate the dry ingredients into the wet mixture.
  3. Bake the cookies: Drop rounded tablespoons of dough onto the baking sheets and bake for 12–14 minutes. Let cool.
  4. Prepare the icing: Brown the butter in a saucepan, then whisk in powdered sugar, vanilla, and milk until smooth.
  5. Ice the cookies: Spread or drizzle the icing over the cooled cookies and let it set before serving.

Notes

  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Optional: Add chopped pecans or a pinch of sea salt on top of the icing for extra flavor and texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/pumpkin-cookies-with-brown-butter-icing-recipe/