Pumpkin Cookies with Brown Butter Icing are a soft and chewy fall favorite, full of warm spices and topped with a rich, nutty brown butter icing. These cookies are perfect for a cozy afternoon snack or a holiday dessert platter. The combination of spiced pumpkin and the deep flavors of browned butter icing make them truly irresistible!
The Story Behind Pumpkin Cookies with Brown Butter Icing
Pumpkin cookies have been a staple during the fall season, often baked for Halloween, Thanksgiving, and autumn gatherings. This recipe takes classic pumpkin cookies to the next level by adding brown butter icing, which has a caramel-like richness that pairs beautifully with the warm spices of the cookie. Brown butter, known for its nutty flavor, adds a sophisticated twist to these soft and pillowy cookies. This recipe is perfect for those who want a classic pumpkin treat with an extra touch of indulgence.
Key Ingredients and Why They Matter
Pumpkin Puree
Pumpkin puree adds moisture and flavor, creating soft and chewy cookies. Be sure to use pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
- Pro Tip: For a fresher taste, roast your own pumpkin and puree it. This gives a more natural, robust pumpkin flavor.
Brown Butter
Brown butter is the highlight of the icing in this recipe. By gently cooking the butter until the milk solids brown, you get a rich, nutty flavor that elevates the sweetness of the icing.
- Substitution Tip: If you’re short on time, you can use regular melted butter for the icing, but it won’t have the same depth of flavor.
Pumpkin Spice
The blend of cinnamon, nutmeg, ginger, and cloves brings a warm and cozy flavor to the cookies, making them perfect for fall.
- Substitution Tip: If you don’t have pumpkin spice, you can mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves.
How to Make Pumpkin Cookies with Brown Butter Icing
Step 1: Gather Your Ingredients
Ingredients for the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Ingredients for the Brown Butter Icing:
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Step 2: Prepare the Cookie Dough
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin spice.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.
Step 3: Chill the Dough
- Cover the cookie dough and refrigerate it for at least 30 minutes. Chilling the dough helps the cookies hold their shape and keeps them soft and chewy after baking.
Step 4: Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 tablespoon of cookie dough and place each ball about 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set and the cookies are lightly golden. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Brown Butter Icing
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns a deep golden brown and has a nutty aroma. This should take about 4-5 minutes.
- Remove the browned butter from heat and let it cool for 5 minutes.
- Whisk in the powdered sugar, milk, and vanilla extract until smooth and creamy. If the icing is too thick, add more milk, 1 tablespoon at a time, until it reaches the desired consistency.
Step 6: Ice the Cookies
- Once the cookies are completely cool, spoon or drizzle the brown butter icing over the top of each cookie. Allow the icing to set before serving.
Serving Suggestions
These Pumpkin Cookies with Brown Butter Icing are best enjoyed with a warm cup of apple cider or pumpkin spice latte. They are a perfect addition to any holiday dessert spread or as a cozy treat to enjoy on a crisp fall day. Store any leftover cookies in an airtight container for up to 3 days at room temperature.
Variations and Add-Ins
Nutty Pumpkin Cookies
For added crunch, fold 1/2 cup of chopped pecans or walnuts into the cookie dough before baking.
Cream Cheese Icing
If you prefer a tangy icing, you can substitute the brown butter icing with a simple cream cheese frosting. Combine 4 oz softened cream cheese, 2 tablespoons butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract for a delicious topping.
Gluten-Free Pumpkin Cookies
To make these cookies gluten-free, use a gluten-free flour blend in place of all-purpose flour.
Dietary Adaptations
Precise Diet Classifications:
- Vegetarian: This recipe is vegetarian as it contains no meat products.
- Gluten-Free: Use a gluten-free flour blend to make the cookies suitable for a gluten-free diet.
- Dairy-Free: Substitute the butter with a dairy-free alternative like vegan butter and use a non-dairy milk for the icing.
- Nut-Free: These cookies are naturally nut-free, but always check your ingredients to ensure no cross-contamination if you have allergies.
Frequently Asked Questions
Pumpkin Cookies with Brown Butter Icing Frequently Asked Questions
Can I freeze these cookies?
Yes, you can freeze both the baked cookies and the dough. For the dough, scoop it into balls and freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding an extra 2-3 minutes to the bake time. Baked cookies can be frozen for up to 2 months and iced after thawing.
Why should I chill the dough?
Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much while baking. It also enhances the flavor by allowing the ingredients to meld together.
Can I make the icing ahead of time?
Yes, you can make the brown butter icing ahead of time and store it in the refrigerator for up to 2 days. Let it come to room temperature before using, and whisk it again if necessary to reach the right consistency.
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