Description
Delight in these soft and flavorful Pumpkin Cookies topped with a luscious Brown Butter Icing. Perfect for fall gatherings, these spiced cookies combine moist pumpkin puree with warm autumnal spices, all enhanced by a creamy, nutty brown butter glaze for an irresistible treat.
Ingredients
Scale
Cookies
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp pumpkin pie spice
Brown Butter Icing
- 3 cups powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Stir in the pumpkin puree, egg, and vanilla extract into the creamed mixture until well combined, providing moisture and rich flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and pumpkin pie spice to evenly distribute the spices and leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing and keep the cookies tender.
- Form Cookies: Drop tablespoonfuls of the dough onto the prepared baking sheets and gently flatten them slightly to ensure even baking.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges turn lightly golden brown, then remove and cool them on wire racks to set.
- Prepare Brown Butter Icing: In a small saucepan over low to medium heat, melt the unsalted butter until it browns and becomes fragrant, imparting a nutty flavor to the icing.
- Mix Icing: Pour the browned butter over the powdered sugar in a bowl, add milk and vanilla extract, then whisk vigorously until the icing is smooth and creamy.
- Ice Cookies: Spread the brown butter icing evenly over the cooled cookies and allow the icing to set before serving for the best texture and taste.
Notes
- Make sure to cool the cookies completely before icing to prevent melting.
- You can store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter and milk in the icing with vegan alternatives.
- Adjust the pumpkin pie spice according to your preferred spice intensity.
