If you’re craving a cozy, autumn-inspired treat that’s bursting with warmth and flavor, then the Pumpkin Cookies with Brown Butter Icing Recipe is exactly what you need. These cookies combine the soft, spiced goodness of pumpkin-infused dough with a luscious, nutty brown butter icing that simply melts in your mouth. Each bite is a harmonious blend of tender texture, subtle spice, and creamy sweetness, making them the perfect companion for chilly days or anytime you want a heartfelt homemade snack. Trust me, once you try this Pumpkin Cookies with Brown Butter Icing Recipe, they’ll become your go-to whenever pumpkin season calls—or even off-season, because pumpkin treats are just that good!
Ingredients You’ll Need
Getting started on this Pumpkin Cookies with Brown Butter Icing Recipe is a joy because the ingredients are straightforward yet bring so much character to the finished cookies. Each one plays a vital role, from creating that moist, tender crumb to the rich, aromatic icing that takes these cookies to a whole new level.
- 1 cup softened unsalted butter: Provides richness and a tender crumb, plus is key for creaming with sugar.
- 1 ¾ cups granulated sugar: Adds sweetness and helps create a light, airy cookie texture.
- 2 large eggs: Bind the ingredients and help the cookies rise just right.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor, complementing the pumpkin perfectly.
- 1 cup canned pumpkin puree (not pie filling): Brings moistness, that unmistakable pumpkin flavor, and vibrant color.
- 2 ½ cups all-purpose flour: Forms the structure of the cookies for just the right bite.
- 2 teaspoons baking powder: Helps the cookies rise for a light texture.
- 1 teaspoon ground cinnamon: Offers the classic spiced note you’re looking for in pumpkin treats.
- ¼ teaspoon ground nutmeg: Adds a subtle hint of warmth and complexity.
- ¼ teaspoon baking soda: Supports leavening and adds tenderness.
- ½ teaspoon salt: Balances the sweetness and enhances all the other flavors.
- Brown Butter Icing:
- ⅓ cup unsalted butter (melted and browned): Gives the icing its rich, nutty signature flavor that ties everything together.
- ½ cup confectioners’ sugar: Sweetens and thickens the icing to the perfect consistency.
- 1 teaspoon vanilla extract: Deepens the flavor of the icing for an irresistible finish.
- 1-2 tablespoons milk (to adjust consistency): Allows you to get the icing to your desired pourable or spreadable texture.
How to Make Pumpkin Cookies with Brown Butter Icing Recipe
Step 1: Prep the Dough
Start by creaming the softened butter and granulated sugar together until the mixture is light and fluffy—that’s where the magic begins! Then add the eggs one at a time, mixing thoroughly in between, which helps create a smooth, silky dough. Stir in the vanilla extract and pumpkin puree until everything is beautifully combined and smooth, setting the stage for soft and flavorful cookies.
Step 2: Mix Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, ground cinnamon, nutmeg, baking soda, and salt. These dry ingredients pack the spice and structure punch. Slowly add this mix to your wet ingredients, gently folding everything together. Be careful to mix just until combined to keep the cookies tender and light.
Step 3: Chill the Dough
Once your dough is ready, cover it and pop it into the refrigerator for at least 30 minutes. Chilling helps to meld those cozy flavors and keep the dough firm enough to shape nicely when baking. This step really improves the final texture and taste!
Step 4: Scoop and Bake
Heat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out dough balls about an inch in size and place them on the sheet with enough space to spread properly. Bake for 12 to 15 minutes until the edges turn a light golden brown. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. That cooling time is crucial so the cookies set perfectly.
Step 5: Make the Brown Butter Icing
While the cookies cool, it’s the perfect moment to prepare that dreamy brown butter icing. Melt and carefully brown your butter, watching for that lovely nutty aroma which transforms the simple icing into something unforgettable. Stir together the browned butter, confectioners’ sugar, vanilla, and milk until you get a smooth, pourable consistency that will glide beautifully over your cookies.
Step 6: Assemble and Serve
Once your cookies have cooled, it’s time to bring them together with that luscious icing. Drizzle or spread the icing over each cookie and let it set for a few minutes before biting in. This final touch seals the deal, making these pumpkin cookies absolutely irresistible.
How to Serve Pumpkin Cookies with Brown Butter Icing Recipe
Garnishes
For a little extra charm, sprinkle a pinch of cinnamon or finely chopped toasted pecans over the iced cookies. These simple garnishes add texture and visual appeal while enhancing the spices already present in the cookies.
Side Dishes
These Pumpkin Cookies with Brown Butter Icing Recipe treats are fantastic paired with a warm latte, chai tea, or even a scoop of creamy vanilla ice cream to balance the spices. They also complement spiced mulled wine perfectly, making them a delightful choice for festive gatherings.
Creative Ways to Present
Consider arranging your iced cookies on a rustic wooden board with autumn leaves for a seasonal display. You could also stack them with parchment paper between layers tied with a pretty ribbon, making for a thoughtful homemade gift perfect for sharing your favorite Pumpkin Cookies with Brown Butter Icing Recipe.
Make Ahead and Storage
Storing Leftovers
If there happen to be any leftovers (which, let’s be real, is rare), store your cookies in an airtight container at room temperature. They stay soft and flavorful for up to three days, though the icing may soften slightly over time, which adds a lovely melt-in-your-mouth quality.
Freezing
You can freeze these cookies either before or after icing. For best results, freeze the un-iced cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag. Thaw at room temperature before icing and serving to keep that fresh-baked charm alive.
Reheating
If your cookies have firmed up too much or the icing gets hard, simply warm them in a 300°F (150°C) oven for 5 to 7 minutes. This brief toast will revive the softness and reactivate the fragrant notes of brown butter, making every bite feel freshly baked.
FAQs
Can I substitute fresh pumpkin for canned pumpkin puree?
Fresh pumpkin can work but needs to be cooked and pureed thoroughly to match the moisture and texture of canned pumpkin puree. Using the canned version ensures consistent moisture and flavor in your cookies.
What if I don’t have brown butter; can I just use melted butter instead?
While melted butter works, browning the butter adds a deep, nutty flavor that elevates the icing and adds complexity to these cookies. It’s worth taking the extra time for browning if you want that special touch.
Can I make these cookies gluten-free?
With some experimentation, you can substitute all-purpose flour for a gluten-free blend suitable for baking. Just be sure to use a blend that contains xanthan gum or a similar binder to achieve proper texture.
How long does it take for the icing to set?
The brown butter icing typically sets within 20 to 30 minutes at room temperature. To speed up the process, you can pop the cookies in the refrigerator for 10 to 15 minutes.
Can I double this recipe for larger batches?
Absolutely! Just double the ingredients as listed and bake the cookies in batches. Be sure your mixing bowl and oven can handle larger quantities for even results.
Final Thoughts
This Pumpkin Cookies with Brown Butter Icing Recipe is more than just a seasonal treat—it’s a heartwarming experience that brings the cozy essence of fall right into your kitchen any time of year. Sharing these soft, spiced cookies with their indulgent nutty icing feels like wrapping yourself in a warm hug. So, why wait? Grab those ingredients, follow along, and make some delicious memories today. Happy baking, friend!
Print
Pumpkin Cookies with Brown Butter Icing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cookies with Brown Butter Icing offer a delightful blend of warm autumn spices and rich brown butter flavor. Soft, moist pumpkin cookies are elevated with a luscious, nutty brown butter icing, making them a perfect seasonal treat that pairs wonderfully with coffee, tea, or vanilla ice cream.
Ingredients
Cookie Dough
- 1 cup softened unsalted butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pie filling)
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ½ teaspoon salt
Brown Butter Icing
- ⅓ cup unsalted butter (melted and browned)
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (to adjust consistency)
Instructions
- Prep the Dough: Gather all ingredients and ensure the butter is softened for easier creaming.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender cookie texture. Add eggs one at a time, mixing well after each addition to incorporate fully. Stir in vanilla extract and pumpkin puree until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, baking soda, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture and stir just until combined. Avoid overmixing to prevent tough cookies.
- Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to allow the flavors to develop and to firm up the dough for easier handling.
- Preheat and Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop and Bake Cookies: Using a cookie scoop or spoon, form dough balls about 1-inch in diameter and place them spaced apart on the baking sheets. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make Brown Butter Icing: While the cookies cool, melt unsalted butter in a skillet over medium heat until it turns golden brown and emits a nutty aroma, watching carefully to prevent burning. Transfer browned butter to a bowl and let cool slightly. Stir in confectioners’ sugar, vanilla extract, and 1 tablespoon of milk. Add additional milk if needed to achieve a smooth, pourable consistency suitable for drizzling.
- Assemble Cookies: Once the cookies are fully cooled, drizzle or spread the brown butter icing over each cookie. Allow icing to set before serving for best texture and flavor.
- Serving Suggestions: These pumpkin cookies are delicious on their own but also pair wonderfully with a warm cup of coffee or tea, a scoop of vanilla ice cream, or spiced mulled wine to accentuate the autumn flavors.
Notes
- Use unsweetened canned pumpkin puree for best flavor and texture; avoid pumpkin pie filling as it contains added spices and sugar that may alter the taste.
- Brown the butter slowly in a skillet, stirring often and watching carefully to avoid burning and to develop a deep nutty flavor.
- Chill dough before baking to minimize spreading and improve the texture of the cookies.
- Store baked cookies in an airtight container at room temperature for up to 3 days; icing may soften over time, so fresh consumption is best.
- Reheat cookies in a 300°F (150°C) oven for 5-7 minutes to restore softness if they have hardened.
