Pumpkin Cookies with Brown Butter Icing 🎃
Get ready to embrace fall’s cozy vibes with these Pumpkin Cookies with Brown Butter Icing. Picture soft, spiced cookies melting in your mouth, with every bite carrying a hint of cinnamon, nutmeg, and pumpkin. To top it off, the decadent brown butter icing adds a rich, nutty sweetness that ties it all together. Whether you’re baking for a cozy night in or a festive gathering, these cookies will bring warmth to any occasion.
Ingredients Overview
Let’s take a closer look at what makes these cookies irresistible. Each ingredient plays a vital role in creating that perfect balance of flavor and texture.
Butter: Both softened butter (for the cookies) and browned unsalted butter (for the icing) add richness and depth. The brown butter gives the icing its nutty, caramelized flavor.
Sugars: A blend of white and brown sugar keeps the cookies moist while adding sweetness and a touch of molasses flavor.
Pumpkin Puree: The heart of this recipe, pumpkin puree adds moisture and a gentle pumpkin flavor without overpowering the spices.
Egg & Vanilla: These bind the ingredients and add extra flavor to the dough.
Flour & Leaveners: All-purpose flour, baking powder, and baking soda ensure the cookies rise perfectly and have a tender, chewy texture.
Spices: The combination of cinnamon, nutmeg, cloves, and pumpkin pie spice brings those quintessential autumn flavors that make these cookies shine.
Powdered Sugar: Perfect for the icing, giving it a smooth, melt-in-your-mouth finish.
Milk & Vanilla: These help create the ideal icing consistency while enhancing its flavor.
Step-by-Step Cooking Instructions
Step 1: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is smooth and creamy. This should take about 2-3 minutes of mixing. This step is crucial for creating a soft, fluffy cookie texture.
Step 2: Add Wet Ingredients
Next, add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat until well-blended and smooth. The pumpkin adds moisture, while the egg helps bind everything together.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice. This spice mix gives the cookies their warm, fall flavor.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the pumpkin mixture, beating until just combined. Avoid overmixing to ensure your cookies stay soft and tender.
Step 5: Shape the Cookies
Using a spoon or cookie scoop, drop tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of the spoon.
Step 6: Bake the Cookies
Bake the cookies at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown. Be careful not to overbake them—they should remain soft in the center. Remove from the oven and transfer the cookies to a wire rack to cool completely before icing.
Step 7: Brown the Butter
While the cookies are cooling, prepare the icing. Melt the unsalted butter in a small saucepan over medium heat, stirring frequently. Cook until the butter foams, then turns a deep golden brown with a nutty aroma—this should take about 10 minutes. Be careful not to burn the butter!
Step 8: Make the Icing
In a medium bowl, combine the powdered sugar and browned butter. Slowly add the milk and vanilla, whisking vigorously until the icing is smooth and creamy. The consistency should be easy to spread—adjust with more milk or powdered sugar as needed.
Step 9: Ice the Cookies
Once the cookies are completely cool, spread about 1 tablespoon of icing onto each cookie. Let the icing set for about 10-15 minutes before serving or storing.
Helpful Tips for Perfect Pumpkin Cookies
Tip 1: Make sure your butter is at room temperature before creaming. This ensures a smooth, lump-free dough.
Tip 2: Don’t skip the step of browning the butter! This adds a rich, nutty flavor that makes the icing unforgettable.
Tip 3: If the icing feels too thick, add milk one teaspoon at a time until you reach the desired consistency.
Tip 4: For perfectly soft cookies, slightly underbake them. They’ll continue to cook on the baking sheet after you take them out of the oven.
Storage and Reheating Tips
Room Temperature Storage: Store your cookies in an airtight container, separating layers with parchment paper to prevent sticking. They’ll stay fresh for 4-5 days.
Refrigeration: If you prefer a chilled cookie, they can be refrigerated for up to 1 week. Be sure to allow them to come to room temperature before serving.
Freezing: These cookies freeze beautifully! Wrap them tightly in plastic wrap, then store in an airtight container or freezer bag for up to 3 months. To enjoy, thaw at room temperature before serving.
20 Frequently Asked Questions
Q1: Can I use fresh pumpkin instead of canned puree?
Yes, but make sure to cook and puree it until smooth. Drain excess liquid for the right consistency.
Q2: What can I substitute for butter?
You can use coconut oil or margarine, but the flavor will change slightly.
Q3: Can I make these cookies vegan?
Yes, substitute the butter with a plant-based alternative and the egg with a flaxseed or chia egg.
Q4: How do I know when the brown butter is ready?
The butter will turn golden brown, with a nutty aroma, and little browned bits will appear at the bottom of the pan.
Q5: Can I use gluten-free flour?
Yes, just ensure it’s a 1:1 gluten-free baking flour mix.
Q6: Can I add chocolate chips?
Absolutely! Chocolate chips or white chocolate chips make a delicious addition.
Q7: Can I make the cookies ahead of time?
Yes, you can make the dough up to 24 hours in advance and refrigerate it.
Q8: What if I don’t have pumpkin pie spice?
You can make your own by mixing cinnamon, nutmeg, ginger, and cloves.
Q9: How can I make the icing less sweet?
Cut back on the powdered sugar and balance it out by adding more butter or milk.
Q10: Why are my cookies flat?
Overmixing the dough or not properly measuring your ingredients can lead to flat cookies.
Q11: Can I freeze the dough?
Yes, roll the dough into balls and freeze them on a baking sheet before storing them in a freezer bag.
Q12: Do I need to chill the dough?
No, chilling isn’t necessary, but it can help prevent spreading.
Q13: Can I make smaller or larger cookies?
Yes, adjust the baking time accordingly—smaller cookies will need less time, larger ones a bit more.
Q14: Can I make these cookies without icing?
Of course! They’re delicious on their own, but the brown butter icing takes them to the next level.
Q15: Is there a way to make the cookies crispier?
Add an extra minute or two to the baking time for a crispier texture.
Q16: Can I add nuts to the recipe?
Yes, chopped walnuts or pecans make a great addition to the dough or as a topping.
Q17: Can I double the recipe?
Yes, simply double the ingredients. You may need to bake in batches.
Q18: Why is my icing separating?
If your butter is too hot when you add it to the powdered sugar, the icing may separate. Let the butter cool slightly.
Q19: How can I make the cookies more chewy?
Substitute half of the white sugar with light brown sugar for a chewier texture.
Q20: Can I store the cookies with the icing?
Yes, but place wax paper between layers to prevent sticking.
20 Secrets to Culinary Perfection
Room-temperature ingredients mix better, yielding smoother dough.
Brown your butter slowly—rushing can lead to burnt butter, which tastes bitter.
Use fresh spices for the most vibrant flavors.
Measure your flour properly to avoid dense cookies. Fluff the flour and use a spoon to fill the measuring cup.
Chill your dough if you want thicker cookies that don’t spread.
Use a cookie scoop for evenly sized cookies that bake consistently.
Underbake slightly for soft, chewy cookies.
Double the vanilla in the icing for an extra flavor boost.
Whisk dry ingredients together to evenly distribute the leaveners and spices.
Let the cookies cool completely before icing them, so the icing doesn’t melt off.
Refrigerate the icing for 10 minutes if it becomes too runny.
Add a pinch of sea salt to the icing for a perfect sweet and salty balance.
