Heavenly Pumpkin Cookies with Brown Butter Icing Recipe

Whipping up delectable pumpkin cookies with brown butter icing promises a delightful autumn adventure for sweet-seeking souls.

Crisp leaves and cozy sweaters set the perfect backdrop for this irresistible treat.

Warm spices dance through each tender morsel, capturing seasonal magic in every bite.

Creamy brown butter icing adds a luxurious touch that elevates these cookies from simple to spectacular.

Baking novices and seasoned pros alike can master this surprisingly easy recipe.

Connecting comfort and creativity, these cookies invite you to savor pure, nostalgic bliss.

One taste, and you’ll understand why this recipe becomes an instant seasonal favorite.

Ingredients for Pumpkin Cookies with Brown Butter Icing

• All-Purpose Flour: A key component that provides structure and texture to the cookies.
• Baking Powder, Baking Soda: Essential leavening agents that help the cookies rise and become light.
• Cinnamon, Ginger, Cloves: Warm spices that create a classic pumpkin cookie flavor profile.
• Salt: Enhances the overall taste and balances the sweetness of the cookies.

• Pumpkin Puree: Adds moisture, rich orange color, and signature pumpkin flavor to the cookies.
• Butter: Provides richness and helps create a tender cookie texture.
• Granulated Sugar: Sweetens the cookies and contributes to their golden-brown color.
• Egg: Binds the ingredients together and adds structure to the cookie dough.

• Vanilla Extract: Adds depth and enhances the overall flavor of the cookies.

How to Bake Pumpkin Cookies with Brown Butter Icing

Step 1: Prepare Baking Setup

Warm up the oven to 350°F (175°C). Cover baking sheets with parchment paper for easy cookie removal and clean-up.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground ginger
• Ground cloves
• Salt

Blend thoroughly to ensure even distribution of spices and leavening agents.

Step 3: Cream Butter and Sugar

In a large bowl, beat granulated sugar and softened butter until the mixture becomes light, fluffy, and pale in color. Use an electric mixer for best results.

Step 4: Add Wet Ingredients

• Pumpkin puree
• Egg
• Vanilla extract

Beat until all components are smoothly combined and look uniform.

Step 5: Combine Wet and Dry Mixtures

Slowly add the dry ingredient mixture into the wet ingredients. Mix gently until just combined. Avoid overmixing to keep cookies tender.

Step 6: Shape Cookie Dough

Use a tablespoon to drop rounded portions of dough onto prepared baking sheets. Space cookies about 2 inches apart to allow spreading during baking.

Step 7: Bake Cookies

Place baking sheets in the preheated oven. Bake for 10-12 minutes until cookies are set and edges turn lightly golden brown.

Step 8: Cool and Transfer

Let cookies rest on baking sheets for a few minutes. Carefully transfer to wire cooling racks to cool completely before adding icing.

Pro Tips for Perfect Pumpkin Cookies with Brown Butter Icing

• Brown the butter slowly to develop a rich, nutty flavor that elevates the icing's complexity.
• Use fresh, high-quality pumpkin puree for the most authentic and vibrant autumn taste.
• Let cookies cool completely before adding brown butter icing to prevent melting and ensure a smooth glaze.
• Sprinkle cinnamon or chopped pecans on top of the icing for extra texture and visual appeal.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain their soft, tender texture.

Flavor Variations of Pumpkin Cookies with Brown Butter Icing

• Chocolate Chip Pumpkin Cookies: Add 1/2 cup of chocolate chips to the cookie dough for a rich, sweet variation that complements the warm pumpkin spices.
• Nutty Pumpkin Cookies: Mix in 1/2 cup of chopped pecans or walnuts to introduce a crunchy texture and enhance the autumnal flavor profile.
• Cream Cheese Frosted Pumpkin Cookies: Replace brown butter icing with a tangy cream cheese frosting for a creamy, smooth topping that balances the cookie's spiced notes.
• Maple Glazed Pumpkin Cookies: Swap the brown butter icing with a maple glaze made from powdered sugar and pure maple syrup for a quintessential fall flavor.

Pairing Suggestions for Pumpkin Cookies with Brown Butter Icing

• Brew Perfect Spiced Chai Latte: Complement the warm, spicy pumpkin cookie flavors with a creamy chai tea latte, enhancing the cinnamon and ginger notes for a cozy autumn experience.
• Pair with Maple Pecan Ice Cream: Top the cookies with a scoop of rich maple pecan ice cream, creating a decadent dessert that highlights the cookie's warm spices and nutty undertones.
• Match with Caramel Macchiato: Serve alongside a smooth caramel macchiato, whose sweet, buttery notes perfectly balance the pumpkin cookie's subtle sweetness and brown butter icing.
• Enjoy with Spiced Apple Cider: Sip on a warm, spiced apple cider that echoes the cookie's autumn-inspired flavors, providing a comforting and harmonious taste combination.

Storage Tips for Pumpkin Cookies with Brown Butter Icing

• Place cooled cookies in an airtight container, separating layers with parchment paper to prevent sticking. Keep refrigerated for up to 5 days, maintaining their soft texture and delicious flavor.
• Wrap individual cookies tightly in plastic wrap, then store in a freezer-safe container or ziplock bag. Freeze for up to 3 months, ensuring maximum freshness and taste when thawed.
• Store cookies in a sealed container at room temperature for 2-3 days, keeping them away from direct sunlight and heat sources to prevent texture changes.
• Warm refrigerated or thawed cookies in the microwave for 10-15 seconds, or place in a preheated oven at 300F for 2-3 minutes to restore their original soft and warm texture.

FAQs About Pumpkin Cookies with Brown Butter Icing

• What makes the brown butter icing unique?

Brown butter adds a rich, nutty flavor to the icing, creating a deeper, more complex taste that complements the warm spices in the pumpkin cookies.

• Can I use fresh pumpkin instead of canned puree?

Yes, you can use homemade pumpkin puree. Just ensure it’s well-drained and has a similar consistency to canned puree to maintain the cookie’s texture.

• How do I know when the cookies are perfectly baked?

The cookies are done when the edges are lightly browned and the centers look set but still soft. They’ll continue to firm up as they cool on the baking sheet.

Why Pumpkin Cookies with Brown Butter Icing Are a Seasonal Favorite

• Harvest Happiness: Dive into a cozy baking adventure that captures the essence of autumn with these delightful pumpkin cookies.
• Quick Comfort Creation: Prepare these delectable treats with minimal effort, perfect for satisfying sudden sweet cravings or unexpected guests.
• Crowd-Pleasing Dessert: A foolproof recipe that appeals to all ages, making it ideal for family gatherings, potlucks, or weekend baking sessions.
• Spice-Packed Delight: Enjoy a burst of warm, aromatic spices that transform ordinary cookies into a memorable seasonal treat that warms both heart and taste buds.

Cinnamon Pumpkin Cookies with Brown Butter Icing Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

• Total Time: 25-27 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Seasonal magic happens when pumpkin cookies meet brown butter icing, creating an irresistible autumn treat. Sweet spices and creamy glaze combine for a nostalgic dessert that welcomes cool breezes and warm memories.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup pumpkin puree
• 1 large egg
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 cups all-purpose flour

Spices and Seasonings:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Leavening Agents:

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to 350F (175C) and arrange parchment paper across baking sheets to prevent sticking.
2. Combine all dry ingredients – flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt – in a medium mixing bowl, whisking thoroughly to ensure even distribution.
3. Cream granulated sugar and butter together in a large bowl until the mixture becomes light, airy, and pale in color.
4. Incorporate pumpkin puree, egg, and vanilla extract into the butter mixture, blending until smooth and uniform.
5. Slowly fold dry ingredients into the wet ingredients, stirring gently until just combined to maintain a tender cookie texture.
6. Scoop rounded tablespoon-sized portions of dough onto prepared baking sheets, leaving approximately 2 inches between each cookie to allow for spreading.
7. Bake for 10-12 minutes, watching for golden edges and set centers as indicators of doneness.
8. Remove from oven and let cookies rest on baking sheets for 3-4 minutes to firm up slightly.
9. Transfer cookies to wire cooling racks, allowing them to cool completely before applying brown butter icing.

Notes

• Brown the butter carefully to enhance the nutty flavor without burning, creating a deeper, more complex taste profile for the icing.
• Chill the dough for 30 minutes before baking to prevent spreading and maintain a perfect cookie shape with crisp edges.
• Swap regular flour with gluten-free flour blend for a celiac-friendly version, ensuring the texture remains soft and tender.
• Use pumpkin pie spice as a convenient alternative if you don’t have individual spices, maintaining the warm autumn flavor in the cookies.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 110 kcal
• Sugar: 7 g
• Sodium: 90 mg
• Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.1 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg