There is nothing quite as cozy and indulgent as baking a batch of Pumpkin Cookies with Brown Butter Icing Recipe, especially when the flavors of fall fill your kitchen. These soft, spiced pumpkin cookies topped with a rich, nutty brown butter icing are the perfect treat for any occasion, from a casual afternoon tea to a festive gathering. The combination of warm spices, moist pumpkin, and that luscious buttery icing will have you coming back for more every single time.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the key to making Pumpkin Cookies with Brown Butter Icing Recipe truly shine. Each element plays a vital role, from the pumpkin puree that lends moisture and vibrant color to the aromatic spices that give each bite a comforting warmth.
- Unsalted butter: Essential for both the cookie dough and the brown butter icing to add richness and depth.
- Granulated sugar: Sweetens the cookies perfectly and helps achieve that tender crumb.
- Brown sugar: Adds a touch of molasses flavor, boosting the cookie’s warmth.
- Canned pumpkin puree: Brings moisture, softness, and that unmistakable fall flavor.
- Egg: Binds the ingredients together while keeping the cookies soft.
- Vanilla extract: Elevates all the flavors with its sweet aroma.
- All-purpose flour: The base that gives structure to the cookies.
- Baking soda and baking powder: Provide the right lift for soft, fluffy cookies.
- Ground cinnamon: The star spice in pumpkin desserts for warm, cozy notes.
- Ground nutmeg: Adds subtle nuttiness and complexity.
- Ground cloves: Introduces a hint of bold spice for depth.
- Salt: Balances and enhances the sweet and spicy flavors.
- Powdered sugar: Used in the icing to create a smooth, sweet glaze.
- Milk: Helps adjust the icing consistency for perfect spreading.
- Pinch of salt in icing: Amplifies the brown butter’s nutty flavor.
How to Make Pumpkin Cookies with Brown Butter Icing Recipe
Step 1: Preparing the Cookie Dough
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper to prevent sticking. In a large bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial—it incorporates air to give your cookies a tender texture. Next, add the pumpkin puree, egg, and vanilla extract, mixing well to create a smooth, cohesive batter.
Step 2: Mixing the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt. This aromatic blend of spices will infuse the cookies with that irresistible autumn flavor, while the leavening agents ensure they rise just right. Gradually add these dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix—this keeps your cookies soft.
Step 3: Baking the Cookies
Drop tablespoon-sized scoops of dough onto your prepared baking sheets, spacing them about two inches apart to allow room for spreading. Bake for 12 to 14 minutes, watching for lightly golden edges and centers that are set but still soft. After removing them from the oven, let the cookies cool right on the baking sheets for five minutes before transferring them to a wire rack to cool completely—this helps them firm up without losing their tender texture.
Step 4: Making the Brown Butter Icing
While your cookies cool, it’s time to make the signature brown butter icing that truly elevates this recipe. Melt unsalted butter in a saucepan over medium heat, cooking until it turns a beautiful golden brown color and releases a nutty aroma—this can take about five minutes, so keep an eye to avoid burning. Let the brown butter cool slightly, then whisk in powdered sugar, milk (two to three tablespoons to get the right consistency), vanilla extract, and a pinch of salt until smooth. If the icing thickens too much, just stir in a little warm milk to loosen it.
Step 5: Icing the Cookies
Once the cookies have fully cooled, generously spread the brown butter icing over each with a spatula or the back of a spoon. Let the icing set before serving to enjoy a perfect balance of soft cookie and creamy topping that melts in your mouth.
How to Serve Pumpkin Cookies with Brown Butter Icing Recipe
Garnishes
To add a little extra flair, sprinkle your frosted cookies with chopped toasted pecans or walnuts—this adds a satisfying crunch and enhances the nutty notes of the brown butter icing. You can also dust a tiny pinch of cinnamon or nutmeg on top for extra warmth and visual appeal.
Side Dishes
These cookies make a fantastic pairing with a hot cup of spiced chai tea or freshly brewed coffee, which complement their warm, cozy flavors. For a richer treat, enjoy alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the spices and sweetness.
Creative Ways to Present
Try stacking these Pumpkin Cookies with Brown Butter Icing Recipe on a rustic wooden platter, lined with autumn leaves or a plaid napkin for a seasonal vibe. For parties, display them in decorative cookie tins or clear glass jars tied with twine and a cinnamon stick — a charming presentation that doubles as a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Once cooled and iced, store your cookies in an airtight container at room temperature. They’ll stay fresh and moist for up to 3 days, perfect for satisfying your fall cookie cravings throughout the week.
Freezing
If you want to enjoy these cookies later, freeze them without the icing first, wrapped tightly to prevent freezer burn. When ready to enjoy, thaw at room temperature and then spread the brown butter icing fresh, or freeze some iced cookies for up to one month, letting them thaw slowly in the fridge.
Reheating
Warm your cookies gently in the microwave for about 10 seconds to revive that freshly-baked softness. Be mindful not to overheat, as the icing may become too soft. This little trick makes each bite feel like it just came out of the oven.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
You certainly can, but fresh pumpkin needs to be cooked and pureed well before using. Canned pumpkin puree offers consistent moisture and texture, making it the easiest choice for this Pumpkin Cookies with Brown Butter Icing Recipe.
How do I know when the butter is properly browned for the icing?
Watch closely as the butter melts and starts to foam. You’ll see little brown specks appear, and a nutty aroma will fill your kitchen—this signals it’s ready. Remove it from heat immediately to avoid burning.
Can I add nuts directly into the cookie dough?
Absolutely! Chopped pecans or walnuts make a delicious addition, adding crunch and complementing the warm spices beautifully. Mix about half a cup into the dough before baking.
Is this recipe gluten-free?
As written, this recipe uses all-purpose flour, which contains gluten. However, you can experiment with a gluten-free flour blend suitable for baking to make it gluten-free, keeping in mind texture may vary slightly.
How thick should the brown butter icing be?
The icing should be thick enough to spread smoothly without running off the cookies but still soft enough to melt in your mouth. Adjust with milk one tablespoon at a time if needed for the perfect consistency.
Final Thoughts
This Pumpkin Cookies with Brown Butter Icing Recipe has quickly become a beloved favorite for good reason: it captures the best of fall flavors in a soft, tender cookie topped with an unforgettable buttery glaze. Warm your kitchen with the scent of spices and enjoy these treats with loved ones. Trust me, once you try them, they’ll be on your regular rotation for seasonal baking and beyond!
Print
Pumpkin Cookies with Brown Butter Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cookies with Brown Butter Icing are a delightful fall dessert featuring soft, spiced pumpkin cookies topped with a rich and nutty brown butter icing. Perfectly balanced with warm spices and creamy sweetness, these cookies bring seasonal comfort to any gathering.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
For the Brown Butter Icing:
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the pumpkin puree, egg, and vanilla extract to the creamed butter and sugars until thoroughly combined, forming the cookie dough base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt to evenly distribute the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined, avoiding overmixing to maintain cookie softness.
- Scoop and Bake Cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading. Bake for 12 to 14 minutes until the edges turn lightly golden and centers are set.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, which is important before icing.
- Prepare Brown Butter Icing: Melt the butter in a saucepan over medium heat, cooking it until it turns golden brown and emits a nutty aroma, about 5 minutes. Remove from heat immediately to prevent burning.
- Mix Icing Ingredients: Whisk in the powdered sugar, milk, vanilla extract, and a pinch of salt into the browned butter until smooth and creamy, adjusting milk quantity to achieve desired icing consistency.
- Ice the Cookies: Spread the brown butter icing over the fully cooled cookies and allow the icing to set before serving to ensure a perfect finish.
Notes
- If the icing thickens too much as it sits, stir in a splash of warm milk to loosen it to spreadable consistency.
- For added texture and flavor, incorporate chopped pecans or walnuts into the cookie dough before baking.
