Pumpkin Cookies with Brown Butter Icing
Nothing captures the essence of fall baking quite like Pumpkin Cookies with Brown Butter Icing. These delightful treats combine the rich flavors of pumpkin and warm spices with the nutty, caramel-like goodness of brown butter. Soft and moist, each bite envelops you in autumn warmth, making them perfect for cozy gatherings or a comforting treat on a crisp fall day. As they bake, your kitchen will be filled with an irresistible aroma that promises something delicious is on the way. Let’s dive into the world of baking these heavenly cookies!
Ingredients Overview
For the Cookies:
- Unsalted Butter (1 cup, softened): Creamy and rich, butter gives these cookies their soft texture and helps achieve a delicate, crisp edge.
- Granulated Sugar (1 cup): Adds sweetness and contributes to the cookie’s light, crisp exterior.
- Brown Sugar (1 cup, packed): Adds a deeper, caramel-like flavor and keeps the cookies moist and chewy.
- Large Eggs (2): Essential for binding, eggs add structure and a delightful richness to the cookies.
- Vanilla Extract (1 teaspoon): Infuses the cookies with a warm, aromatic undertone.
- Canned Pumpkin Puree (1 cup): The star ingredient that provides moisture and a mild, earthy pumpkin flavor.
- All-Purpose Flour (3 cups): The backbone of the cookies, giving them structure.
- Baking Powder (2 teaspoons): Leavening agent that helps the cookies rise, creating a fluffy texture.
- Ground Cinnamon (2 teaspoons): Adds a warm, spicy flavor that perfectly complements the pumpkin.
- Ground Ginger (1 teaspoon): Provides a subtle spicy kick, enhancing the flavor profile.
- Ground Nutmeg (1 teaspoon): Lends a sweet, nutty depth to the cookies.
- Ground Cloves (1/2 teaspoon): Adds a touch of spice and depth to the flavor profile.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavors.
For the Brown Butter Icing:
- Unsalted Butter (1/2 cup): Browning the butter adds a rich, nutty flavor that takes the icing to the next level.
- Powdered Sugar (2 cups): Sweetens the icing and creates a smooth, thick texture perfect for drizzling.
- Milk (2-3 tablespoons): Adjusts the icing to the perfect consistency for drizzling over the cookies.
- Vanilla Extract (1 teaspoon): Complements the brown butter with a warm, aromatic note.
Step-by-Step Cooking Instructions
Preheat and Prepare
Step 1: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick. This will also make cleanup a breeze!
Mix Wet Ingredients
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process should take about 3-4 minutes and is crucial for creating a soft, chewy cookie texture.
Step 3: Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
Step 4: Stir in the vanilla extract and pumpkin puree until fully combined. The mixture should be smooth and slightly thick.
Combine Dry Ingredients
Step 5: In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, as this can make the cookies tough rather than tender.
Scoop and Bake
Step 7: Using a cookie scoop or a tablespoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Flatten the tops slightly with the back of a spoon to ensure even baking.
Step 9: Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops are slightly firm.
Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare Brown Butter Icing
Step 11: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter turns a golden brown and gives off a nutty aroma. Be vigilant to prevent burning.
Step 12: Remove from heat immediately and pour into a medium bowl.
Step 13: Whisk in the powdered sugar, milk, and vanilla extract until smooth. If the icing is too thick, add a little more milk to reach the desired consistency.
Ice the Cookies
Step 14: Once the cookies are completely cooled, drizzle or spread the brown butter icing over the tops.
Step 15: Allow the icing to set before serving. Enjoy the delicious aroma and flavor of these delightful pumpkin cookies!
Valuable Tips
- Brown Your Butter Carefully: Brown butter adds a deep, nutty flavor to the icing, but it can burn quickly. Keep an eye on it and stir constantly for the best results.
- Use Room Temperature Ingredients: This helps ensure that the ingredients combine more easily, resulting in a smoother batter.
- Avoid Overmixing: Overmixing can cause the cookies to become tough. Mix until the dry ingredients are just incorporated.
- Cool Completely Before Icing: Make sure your cookies are completely cool before icing to prevent the icing from melting and sliding off.
Storage and Reheating Tips
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
- Freezing: You can freeze the cookies (iced or un-iced) for up to 3 months. Just place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag.
- Reheating: To enjoy warm cookies, microwave them for about 10-15 seconds. Be sure not to overheat them, or they may become too soft.
20 Frequently Asked Questions
- Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it should be cooked and pureed first to achieve the right consistency. - Can I substitute the butter with margarine or oil?
While you can substitute butter with margarine, butter is recommended for the best flavor and texture. Oil will change the texture of the cookies. - What is the best way to measure flour for this recipe?
Spoon the flour into your measuring cup and level it off with a knife to avoid using too much flour, which can make the cookies dense. - Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. - Why is my icing too thick?
If the icing is too thick, add a little more milk, one teaspoon at a time, until you reach the desired consistency. - Can I add nuts to the cookie dough?
Absolutely! Chopped pecans or walnuts would be a great addition to these cookies. - What if I don’t have all the spices listed?
You can use a pumpkin pie spice blend as a substitute if you don’t have all the individual spices. - How do I prevent the cookies from spreading too much?
Chill the dough for 30 minutes before baking to prevent excessive spreading. - Can I use salted butter instead of unsalted?
Yes, but you should reduce the added salt in the recipe to compensate. - What should I do if my cookies are too dry?
Overbaking or using too much flour can cause dryness. Be sure to measure ingredients accurately and bake just until set.
