A soft and tender cake-like pumpkin cookie with pumpkin pie spices, slathered with an amazing brown butter frosting! These Pumpkin Cookies with Brown Butter Icing is the pumpkin recipe that started the whole pumpkin obsession for me, and they do not disappoint!
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Hello, friends! How’s everybody? Today we are chugging along with more pumpkin things. Are you sick of it yet? Good. Me neither! I’m going to level with you… these Pumpkin Cookies with Brown Butter Icing are cakey pumpkin cookies. Because, as of right now, I don’t have a perfect chewy pumpkin cookie recipe that I really love. But I’m working on it. Just you wait.
(Update: the wait is over — you NEED to try these Pumpkin Spice Latte Cookies! They’re the perfect chewy pumpkin cookie! They’re loaded with spice, and a hint of coffee too.).
Today though, this is what I’m giving you: a cakey pumpkin cookie. A recipe for pumpkin mini-cakes labeled as cookies. No matter. These Pumpkin Cookies with Brown Butter Icing are still perfect and lovely.
A cakey pumpkin cookie still has its time and place! These are ridiculously delicious. This recipe is old, old, old. It’s another one that was born out of my law school days when the only life I had outside of studying was experimenting in my kitchen. It’s tried-and-true deliciousness for the ages.
These Pumpkin Cookies with Brown Butter Icing are soft and tender little pillows of pumpkin goodness combined with the best fall spices. It doesn’t stop there. They are then slathered in an amazing brown butter frosting. If there is something better than brown butter in this world, then I’m not aware of it.
These Pumpkin Cookies with Brown Butter Icing are a perfect and balanced combination of some of the best flavors of fall. Like a party for autumn in a cookie (Errr, a mini-cake?). Have a fall party in your mouth! Make this pumpkin cookie recipe. You will not be sorry. I made them last week. We ate them all in about 2 days. And now they must happen again.
Yes, you caught me. There are little powdered sugar clumps in the icing. Let’s pretend those aren’t there, shall we? Also… the cookie with the bite looks like Pac-Man, doesn’t it? Adventures in learning how to photograph food, people. That is what you’re witnessing here. 🙂
Besides these Pumpkin Cookies with Brown Butter Icing, I’ve also used the same recipe to make these Pumpkin Cookies with Cream Cheese Frosting, these Pumpkin Cookies with Maple Frosting, and these White Chocolate Cranberry Pecan Pumpkin Cookies!
Pumpkin Cookies with Brown Butter Icing
- 1/2 c. butter softened
- 3/4 c. white sugar
- 3/4 c. packed brown sugar
- 1 c. canned pumpkin puree
- 1 egg
- 1 tsp. vanilla
- 2 1/2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. clove
- 1 tsp. pumpkin pie spice
- 3 c. powdered sugar
- 1/2 c. unsalted butter
- 1/4 c. milk
- 2 tsp. vanilla
- In a large mixing bowl, cream together the butter and sugars.
- Add pumpkin, egg, and vanilla; beat until well-blended.
- In another large bowl, combine remaining ingredients (all the dry cookie ingredients).
- Add dry ingredients to pumpkin mixture and beat until just combined.
- Drop on cookie sheets by tablespoonfuls, and flatten slightly.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned.
- Remove cookies to a wire rack. Cool completely.
- Place the powdered sugar in a medium bowl, and set aside.
- Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown, and develops brown flecks and a nutty fragrance, about 10 minutes or so. Toward the later stages, around the time it begins to foam, watch the brown butter very closely. It can go from 'brown' to 'burned' very quickly.
- Remove from heat, cool 2-3 minutes, and *carefully* pour over powdered sugar.
- Add milk and vanilla, and vigorously whisk the mixture until smooth. If the icing seems to seize or separate, you just need to reeeeeeally mix it to emulsify it. You can use an electric mixer if preferred. But don't give up thinking it's ruined, it just needs to be emulsified, so give it a serious mixing! Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
- Spread approximately 1 tablespoon of icing onto each cookie. Allow to set. Enjoy!
- Store cookies in an airtight container with parchment paper or foil between layers of cookies. At room temperature, cookies will keep for 4-5 days. They'll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!
I hope you love these Pumpkin Cookies with Brown Butter Icing!! Please let me know if you try them!