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
Scale
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
- â…“ 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.
