Heavenly Pumpkin Cookies With Brown Butter Icing Recipe

These soft, warmly spiced pumpkin cookies with brown butter icing bring autumn’s cozy magic right to your kitchen.

Crisp mornings inspire baking moments that feel like gentle hugs from seasonal comfort.

Warm cinnamon and nutmeg dance through each tender morsel, creating irresistible aromas that fill your home.

Delicate brown butter drizzle adds a nutty richness that transforms simple cookies into elegant treats.

Baking becomes an adventure when unexpected flavor combinations surprise your senses.

Memories of childhood bakeries and farmhouse kitchens whisper through each delectable bite.

Prepare to fall in love with a recipe that captures fall’s most delightful essence.

Flavorful Variations for Pumpkin Cookies with Brown Butter Icing

• Gluten-Free Pumpkin Cookies: Replace all-purpose flour with a blend of almond flour and gluten-free baking mix for a wheat-free version that maintains soft texture.
• Vegan Pumpkin Spice Cookies: Swap butter with coconut oil, use flax egg instead of regular egg, and create dairy-free brown butter icing using plant-based milk and vegan butter alternative.
• Keto-Friendly Pumpkin Treats: Substitute white sugar with erythritol, use almond flour instead of all-purpose flour, and replace brown butter icing with a cream cheese-based low-carb frosting.
• Spiced Maple Variation: Incorporate maple syrup into the dough, replace some sugar with maple sugar, and add a maple glaze instead of brown butter icing for a rich autumn-inspired cookie.

Pairing Suggestions for Pumpkin Cookies with Brown Butter Icing

• Pair with Warm Spiced Chai Latte: Complement the pumpkin cookie's rich, autumnal spices with a creamy chai tea that echoes the cinnamon, nutmeg, and clove notes.
• Serve with Caramel Apple Cider: Create a cozy fall experience by matching the cookie's warmth with a sweet, tangy apple cider enhanced with a caramel drizzle.
• Match with Vanilla Bean Ice Cream: Contrast the cookie's spiced intensity with a smooth, cold vanilla bean ice cream that provides a creamy, refreshing counterpoint.
• Enjoy with Maple Pecan Coffee: Amplify the cookie's nutty brown butter icing with a robust coffee featuring maple and pecan undertones that enhance the dessert's seasonal character.

How to Store Pumpkin Cookies with Brown Butter Icing Properly

• Store cookies in an airtight container between parchment paper layers for up to 5 days. Keep in the refrigerator to maintain freshness and prevent icing from melting.
• Place uniced cookies in freezer-safe container, separating layers with wax paper. Freeze for up to 3 months. Thaw at room temperature before adding brown butter icing.
• Warm cookies in microwave for 10-15 seconds on low power to prevent hardening. Check temperature to avoid overheating.
• Restore crispness by placing cookies on baking sheet and warming in preheated 300F oven for 3-5 minutes. Allow cookies to cool slightly before serving.

FAQs to Master Pumpkin Cookies with Brown Butter Icing

• Why are brown butter and pumpkin a great flavor combination?

Brown butter adds a rich, nutty flavor that perfectly complements the warm, earthy taste of pumpkin. The caramelized butter enhances the natural sweetness and creates a more complex, deeper taste profile.

• How do I know when the butter is properly browned?

Look for a deep golden color and a nutty aroma. The butter will foam, then the foam will disappear, revealing a rich brown color. This process takes about 10 minutes, and you’ll notice a distinct nutty smell when it’s perfectly browned.

• Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough in advance. Store the unbaked dough in the refrigerator for up to 3 days or freeze for up to 2 months.

Pumpkin Cookies with Brown Butter Icing: Fall’s Best Treat

• Savor Seasonal Comfort: Dive into a cozy autumn treat that captures the warmth of pumpkin spice in every delightful bite.
• Master Simple Baking Techniques: Learn how to create brown butter icing, transforming basic ingredients into a gourmet experience with minimal culinary expertise.
• Create Crowd-Pleasing Dessert: Impress friends and family with these soft, spiced cookies that blend classic fall flavors with a luxurious brown butter glaze.
• Perfect for Gatherings: Ideal for potlucks, holiday parties, and weekend get-togethers, these cookies bring a homemade touch to any social event.

Ingredients for Perfect Pumpkin Cookies with Brown Butter Icing

• Butter: Provides rich flavor and helps create a tender cookie texture.
• White Sugar, Brown Sugar: Sweeten the cookies and contribute to their soft, chewy consistency.
• Pumpkin Puree: Adds moisture and signature pumpkin flavor to the cookies.
• Egg: Binds the ingredients and helps create structure in the cookies.
• Vanilla Extract: Enhances overall flavor profile.

• All-Purpose Flour: Forms the primary structure of the cookie.
• Baking Powder, Baking Soda: Provide leavening and help the cookies rise.
• Ground Cinnamon, Ground Nutmeg, Ground Cloves, Pumpkin Pie Spice: Create warm, classic fall spice blend that complements the pumpkin flavor.

• Powdered Sugar: Creates the base for the smooth, sweet icing.
• Unsalted Butter: Develops a rich, nutty brown butter flavor.
• Milk, Vanilla Extract: Helps achieve the right icing consistency and adds depth of flavor.

How to Bake Pumpkin Cookies with Brown Butter Icing

Step 1: Craft Cookie Base

Mix softened butter, white sugar, and brown sugar in a large bowl until creamy and well blended. Add pumpkin puree, egg, and vanilla extract. Blend thoroughly until smooth and combined.

Step 2: Blend Dry Components

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Pumpkin pie spice

Whisk these ingredients together until evenly distributed.

Step 3: Merge Wet and Dry Mixtures

Gradually fold dry ingredients into pumpkin mixture. Mix until just combined. Use a spoon to drop cookie dough onto ungreased baking sheets. Gently flatten each dollop.

Step 4: Bake to Golden Perfection

Slide cookie sheets into a preheated oven at 350F. Bake for 10-12 minutes until edges turn light golden brown. Transfer cookies to a wire rack for complete cooling.

Step 5: Brown Butter Magic

Place powdered sugar in a medium bowl. Melt butter in a small saucepan over low-medium heat. Stir continuously. Watch for foaming and color transformation. Remove when butter reaches deep golden brown with a rich, nutty fragrance. Let cool briefly.

Step 6: Create Silky Icing

Pour warm brown butter over powdered sugar. Add milk and vanilla. Whisk energetically until completely smooth. Adjust consistency by adding more milk or powdered sugar if needed.

Step 7: Finish with Glorious Glaze

Spread a generous tablespoon of icing onto each cooled cookie. Allow icing to set before serving and enjoying.

Pro Tips for Soft and Flavorful Pumpkin Cookies

• Select Fresh Pumpkin Puree: Use high-quality canned pumpkin puree or homemade puree for the most authentic, rich flavor in your cookies.
• Control Butter Browning: Watch brown butter carefully while cooking, stirring frequently to prevent burning and achieve a perfect nutty, golden-brown color.
• Adjust Icing Consistency: Whisk icing vigorously and add milk or powdered sugar gradually to create a smooth, spreadable texture that sets beautifully on cookies.
• Flatten Cookie Dough: Gently press cookie dough with a spoon before baking to ensure even spreading and a uniform, attractive shape.
• Store Cookies Smartly: Keep cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture and delicious taste.

Autumnal Pumpkin Cookies With Brown Butter Icing Recipe

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4.9 from 26 reviews

• Total Time: 42-45 minutes
• Yield: 24 1x

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Description

Irresistible pumpkin cookies with brown butter icing deliver autumn’s warmest embrace, blending spiced richness with creamy sweetness. Comfort flows through each delicate bite, inviting you to savor seasonal magic in a single, perfectly crafted cookie.

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Ingredients

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Pumpkin Cookies

Main Ingredients:

• 1 cup canned pumpkin puree
• 2 1/2 cups all-purpose flour
• 1 egg

Sugars:

• 3/4 cup white sugar
• 3/4 cup packed brown sugar

Butter and Flavoring Ingredients:

• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon pumpkin pie spice

Brown Butter Icing

Main Ingredients:

• 3 cups powdered sugar
• 1/2 cup unsalted butter
• 1/4 cup milk
• 2 teaspoons vanilla

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Instructions

1. Cream softened butter, white sugar, and brown sugar in a large mixing bowl until smooth and fluffy.
2. Incorporate pumpkin puree, egg, and vanilla extract into the butter mixture, blending thoroughly.
3. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice in a separate bowl.
4. Gently fold dry ingredients into the pumpkin mixture, mixing until just combined to prevent overmixing.
5. Drop spoonfuls of dough onto ungreased cookie sheets, using the back of a spoon to slightly flatten each cookie.
6. Preheat oven to 350°F (175°C) and bake cookies for 10-12 minutes until edges turn golden brown.
7. Transfer cookies to a wire rack and allow to cool completely.
8. For brown butter icing, melt butter in a saucepan over medium heat, stirring constantly until it turns deep golden brown and releases a nutty fragrance, approximately 10 minutes.
9. Remove browned butter from heat and let cool for 2-3 minutes.
10. Place powdered sugar in a mixing bowl, then pour cooled brown butter over it.
11. Add milk and vanilla, whisking vigorously until the icing becomes smooth and glossy.
12. Adjust icing consistency by adding more milk or powdered sugar if needed.
13. Once cookies are completely cool, spread a tablespoon of icing on each cookie.
14. Allow icing to set before serving.

Notes

• Brown the butter slowly and carefully to develop a rich, nutty flavor without burning, which can make the icing bitter and unusable.
• Use room temperature ingredients to ensure smooth mixing and even texture in both cookie dough and icing.
• For gluten-free option, substitute all-purpose flour with a reliable gluten-free flour blend that contains xanthan gum for better structure.
• Chill the cookie dough for 30 minutes before baking to prevent excessive spreading and maintain a perfect rounded shape.

• Prep Time: 20 minutes
• Cook Time: 22-25 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 228 kcal
• Sugar: 25 g
• Sodium: 110 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Carbohydrates: 36 g
• Fiber: 1.5 g
• Protein: 2 g
• Cholesterol: 27 mg