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Pumpkin Cookies with Brown Butter Icing

Dessert

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As the crisp autumn air sets in, there’s no better way to embrace the season than by baking a batch of Pumpkin Cookies with Brown Butter Icing. These cookies are a true celebration of fall, offering a harmonious blend of warm spices like cinnamon, nutmeg, and cloves, perfectly balanced by the rich, nutty flavor of brown butter icing.

Ingredients:

For the Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

For the Brown Butter Icing:

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk

Directions:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Mix Wet Ingredients: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree, eggs, and vanilla extract until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  4. Drop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  5. Make the Brown Butter Icing: In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let cool slightly. In a medium bowl, whisk together the browned butter, powdered sugar, vanilla extract, and enough milk to reach a smooth, spreadable consistency.
  6. Ice the Cookies: Once the cookies are completely cooled, spread a generous amount of brown butter icing on top of each one. Allow the icing to set before serving.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes | Kcal: 150 kcal | Servings: 24 cookies

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