Hey, friend! Ever bite into a cookie that tastes like a pumpkin pie and a cozy fall evening had a delicious love child? Let me introduce you to pumpkin cookies with brown butter icing, a soft, spiced treat topped with nutty, caramel-like icing. I baked these for a fall book club, and they vanished faster than my willpower around a pumpkin spice latte! Ready to whip up a batch that’ll make your kitchen smell like an autumn dream? Let’s get baking!
Why These Pumpkin Cookies with Brown Butter Icing Are a Total Winner
So, what’s the hype with these cookies? They’re not just cookies—they’re soft, spiced masterpieces with a decadent brown butter icing that screams fall. I mean, who can resist that pumpkin-cinnamon vibe? Here’s why this recipe rocks:
- Quick to Make: Done in 40 minutes, perfect for fall gatherings or cozy nights.
- Bold Flavors: Pumpkin puree and warm spices create an autumnal hug.
- Perfect Texture: Soft cookies paired with silky icing for pure indulgence.
- Seasonal Charm: Ideal for Thanksgiving, Halloween, or gifting with love.
Ever wonder why pumpkin desserts feel like a warm sweater? It’s that spiced pumpkin and nutty brown butter combo that makes these cookies a star.
The Magic of Pumpkin and Brown Butter
The stars here are pumpkin puree and brown butter, which blend into a soft cookie with a rich, spiced flavor and a caramel-like icing. Cinnamon and nutmeg add cozy warmth, while brown sugar boosts the sweetness. I learned the hard way that overcooking brown butter burns it—watch it closely! It’s like a pumpkin pie in cookie form.
Ingredients You’ll Need
Alright, let’s talk ingredients. This recipe uses pantry staples to create that fall-inspired flavor for about 18 cookies. Here’s what you’ll grab:
For the Cookies
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
For the Brown Butter Icing
- ¼ cup unsalted butter
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk (for consistency)
- Optional: Pinch of cinnamon for dusting 🙂
Substitutions That Work
No pumpkin puree? Sweet potato puree works, but pumpkin’s the star, IMO. Out of brown sugar? Granulated sugar with a teaspoon of molasses does the trick. Want it gluten-free? Swap in gluten-free flour with a 1:1 ratio. The key is that pumpkin-brown butter vibe, so don’t skip the core ingredients!
Step-by-Step: How to Make Pumpkin Cookies with Brown Butter Icing
Ready to bake? This recipe is straightforward but feels like a bakery showpiece. Here’s how to nail it:
Step 1: Prep the Cookie Dough
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar in a large bowl until fluffy.
- Add pumpkin puree, egg, and vanilla extract, mixing until smooth.
- Whisk flour, cinnamon, nutmeg, baking soda, and salt in a separate bowl.
Step 2: Shape the Cookies
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Scoop dough into 1.5-tbsp balls, place 2 inches apart on baking sheets, and flatten slightly.
- Bake for 12-14 minutes until set but soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 3: Make the Brown Butter Icing
- Melt butter in a small saucepan over medium heat, stirring until it turns golden brown and smells nutty (about 3-5 minutes).
- Remove from heat, cool slightly, then whisk in powdered sugar, vanilla extract, and milk until smooth.
- Spread or drizzle icing over cooled cookies and dust with cinnamon if using.
Pro tip: I once burned my brown butter, and it tasted like a campfire gone wrong—yikes! Watch the butter closely for that perfect nutty flavor!
Tips for Nailing Pumpkin Cookies with Brown Butter Icing
Wanna make these cookies next-level? Here are my go-to tricks:
- Blot the Pumpkin: Pat pumpkin puree with paper towels to remove excess moisture.
- Don’t Overmix: Mix dough just until combined to keep cookies soft.
- Watch the Butter: Brown butter until golden, not black, for the best flavor.
- Chill if Sticky: Refrigerate dough for 10-15 minutes if it’s too soft to shape.
- Ice Sparingly: Use a light hand with icing to avoid overpowering the cookie.
Ever wonder why brown butter is so magical? It’s that nutty, caramel-like depth that makes these pumpkin cookies a total hit.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Pumpkin Pecan Cookies
Fold in ½ cup chopped pecans for a crunchy, nutty twist.
Pumpkin Spice Glaze Cookies
Swap brown butter icing for a simple powdered sugar glaze with a pinch of pumpkin pie spice.
Chocolate Chip Pumpkin Cookies
Add ½ cup mini chocolate chips to the dough for a chocolatey kick.
Vegan Pumpkin Cookies
Use vegan butter and flax egg (1 tbsp flaxseed + 3 tbsp water) for a plant-based version.
Storing and Reusing Like a Pro
Got leftovers? You’re in luck! Here’s how to keep those cookies fresh:
- Storing: Store in an airtight container at room temp for up to 3 days or in the fridge for 5 days.
- Freezing: Freeze un-iced cookies or dough balls for up to 3 months; freeze icing separately.
- Reusing: Warm cookies at 325°F for 5 minutes to revive softness.
I’ve turned leftover cookies into a crumble for pumpkin ice cream, and it was a total game-changer. Keep them airtight for that spiced, buttery vibe!
FAQs About Pumpkin Cookies with Brown Butter Icing
Got questions? I’ve got you covered. Here’s what folks usually ask:
Can I use canned pumpkin pie filling?
Nope! Pumpkin pie filling has spices and sugar; use plain pumpkin puree.
Why are my cookies cakey?
Too much pumpkin puree or underbaking. Blot the puree and check your oven.
Can I make these ahead?
Totally! Prep dough and icing up to 2 days ahead; ice before serving.
Are these cookies gluten-free?
Use gluten-free flour for a gluten-free version. Check your baking soda too!
What’s a good pairing for these?
These cookies shine with chai tea, coffee, or hot cider. I love them with a scoop of vanilla ice cream for extra coziness.
Related Recipes:
- Butterscotch Cake with Caramel Icing Recipe
- Lemon Cream Cheese Dump Cake Recipe
- Dreamy Blueberry Shortcake Cake Recipe
Final Thoughts
So, there you have it—pumpkin cookies with brown butter icing, the ultimate spiced, buttery treat that’s like a fall festival in your kitchen. They’re perfect for Thanksgiving, Halloween, or just satisfying your pumpkin spice cravings. Whether you’re sticking to the classic or adding your own spin, these cookies deliver big on flavor with minimal effort. Grab your pumpkin puree, fire up the oven, and get ready for a batch that’ll have everyone begging for seconds. What’s stopping you from baking these tonight? 🙂
