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Ultimate Pumpkin Cookies with Easy Brown Butter Icing

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Soft, spiced pumpkin cookies topped with a nutty brown butter icing. This easy recipe comes together in about 35 minutes and is perfect for fall gatherings.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter (for icing)
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for icing)
  • 2 to 3 tablespoons (30-45ml) milk (whole milk preferred)
  • Pinch of salt (for icing)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides once.
  4. Beat in pumpkin puree, egg, and vanilla extract until combined. Mixture may look curdled.
  5. Gradually add flour mixture to wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.
  6. Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 12-14 minutes, until edges are set and tops look dry and slightly cracked. Centers will still be soft.
  8. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make icing: Melt ½ cup butter in a medium saucepan over medium heat, stirring constantly. Cook until butter foams, turns golden, and brown specks appear (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl.
  10. Let brown butter cool for 5 minutes. Whisk in sifted powdered sugar, vanilla extract, and pinch of salt. Add milk 1 tablespoon at a time until smooth and pourable.
  11. Spoon about 1 teaspoon of icing onto each cooled cookie and spread gently. Let icing set for about 15 minutes before serving.

Notes

For best texture, blot pumpkin puree with a paper towel before measuring to remove excess moisture. Chilling the dough for 30 minutes before baking helps cookies hold their shape and melds flavors. Use a light-colored pan for browning butter to easily see color change. Cookies can be stored in an airtight container at room temperature for up to 4 days. Freeze un-iced cookies for up to 3 months; make fresh icing when ready to serve.

Nutrition

Keywords: pumpkin cookies, brown butter icing, fall cookies, pumpkin dessert, easy cookie recipe

Find it online: https://gleamgulp.com/ultimate-pumpkin-cookies-with-easy-brown-butter-icing/