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Perfect Pumpkin Cookies with Brown Butter Icing

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These soft, cakey pumpkin cookies with crisp edges are topped with a nutty brown butter icing. A happy accident turned into a fall favorite that’s quick, easy, and perfect for gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves)
  • 1/2 cup (113g) unsalted butter (for icing)
  • 2 cups (240g) powdered sugar, sifted
  • 2–3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with a hand mixer or 4 minutes by hand.
  3. Beat in the egg and vanilla extract until combined. Add the pumpkin puree and mix until fully incorporated.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will look slightly underdone.
  7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  8. While cookies cool, make the brown butter icing: Place 1/2 cup butter in a small saucepan over medium heat. Melt the butter, then continue cooking, swirling occasionally, until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat immediately and pour into a heatproof bowl.
  9. Let the brown butter cool for about 5 minutes. Whisk in the sifted powdered sugar, vanilla extract, and a pinch of salt. Add milk or cream one tablespoon at a time until smooth and pourable.
  10. Once cookies are completely cool, drizzle the icing over them. Let the icing set for 15-20 minutes before serving or stacking.

Notes

Do not overmix the dough to avoid tough cookies. Chilling the dough for 30 minutes yields thicker, chewier cookies. Watch the brown butter carefully—it goes from perfect to burnt in about 30 seconds. Use room temperature ingredients for best results. Rotate baking sheets halfway through baking for even browning. Let icing set completely before stacking cookies.

Nutrition

Keywords: pumpkin cookies, brown butter icing, fall baking, pumpkin spice, easy cookie recipe

Find it online: https://sunnysavory.com/perfect-pumpkin-cookies-with-brown-butter-icing/